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. Cut the beef rump into 2cm chunks. Add the beef to the ginger-soy mixture. Toss to coat, then set aside. TIP: If you have time, let the beef marinate for 10-15 minutes to help develop flavour.

Thinly slice the carrot (unpeeled) and cucumber into half-moons. Roughly chop the Asian greens. 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 pan to a high heat with 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 plate to rest.

Return the frying pan to a medium heat and add the excess marinade, cook, stirring, for 2 minutes. Remove from the heat, add the beef and any 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 eggs and sprinkle over 1/2 the mixed sesame seeds and cook until the yolk is cooked to your liking, 4-6 minutes.