NZ Asian Beef & Sesame Garlic Rice Bowl

While the rice is cooking, finely grate the ginger. In a large bowl, combine the ginger, soy sauce, brown sugar, water (for the sauce) and the remaining garlic. Slice the beef rump into 2cm chunks. Add the beef to the ginger-soy mixture. Toss to coat the beef and set aside. TIP: If possible let the beef marinate for 10-15 minutes to help develop flavour.

Cut the carrot (unpeeled) into 0.5cm thick matchsticks (or half-moons if you'd prefer!). Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. In a small bowl, combine the mayonnaise and Japanese dressing.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 3-4 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Season with a pinch of salt and pepper. Transfer a plate and cover to keep warm.

Return the medium frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, using tongs, pick up the beef and let the excess marinade drip back into the bowl. Add the beef to the pan and cook, tossing, for 2-3 minutes, or until cooked to your liking. Transfer to a bowl to rest. Return the pan to a medium heat and add the marinade, cook, stirring, 2 minutes. Remove from the heat, add the beef and resting juices to the sauce and stir to coat. Transfer to a plate. Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the egg, sprinkle over 1/2 the mixed sesame seeds and fry until the yolk is cooked to your liking, 4-6 minutes.