Korean Beef & Rainbow Veggie Rice Bowl

While the rice is cooking, finely grate the ginger. Peel and crush the garlic. In a large bowl, combine the ginger, garlic, soy sauce, brown sugar, sesame oil and water (for the sauce). Add the beef strips to the bowl and mix well to coat. Set aside to marinate. TIP: If you have time, marinate the beef for at least 10 minutes to maximise the flavour and ensure a tender result.

Chop the carrot (unpeeled) into 1 cm cubes. Trim the snow peas. Finely slice the spring onion (keep the white and green parts separate).

Heat a drizzle of olive oil in a large frying pan over a high heat. Using tongs, shake off any excess marinade from 1/3 the beef, then cook in the pan for 1-2 minutes, or until browned. Set aside on a plate and cover with aluminium foil to keep warm. Repeat with the remaining beef. TIP: Cooking the beef in batches will prevent it from stewing.

Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot, snow peas, spring onion (white parts) and sesame seeds to the frying pan and cook for 2-3 minutes, or until just softened. Add the beef back to the pan with any remaining marinade and cook for 1 minute, or until the sauce starts to thicken. Stir through the baby spinach leaves until just wilted.