Korean Beef Bibimbap

While the rice is cooking, finely grate the garlic and ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce). Toss to coat the beef strips and set aside. TIP: If you have time, let the beef marinate for 10-15 minutes to help develop flavour.

Thinly slice the red onion (see ingredients). In a second small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the bowl with just enough water to cover the onion. Stir to coat and set aside until serving. Thinly slice the carrot into matchsticks (or grate if you prefer!). Thinly slice the cucumber into half-moons. Trim the green beans and cut into 3cm pieces.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until just softened, 5-6 minutes. Transfer to a plate. Add the beef strips to the frying pan and cook, in batches, tossing, until cooked through, 1-2 minutes. Transfer to a medium bowl.
TIP: Cooking the beef in batches over a high heat helps keep it tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes. TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.