Korean-Style Beef Bibimbap

Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked!). Season with salt and pepper, then add to the bowl with 1/2 the ginger-soy mixture, as above. Turn to coat.

• Cut carrot into thin sticks. • Thinly slice capsicum • Trim and halve green beans.

TIP: If you prefer, grate the carrot so it cooks faster!

Cook the veggies as above, then transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.