Korean Beef Bulgogi-Style Slaw

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the beef is resting, wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

• Meanwhile, to the bowl with the charred corn, add Asian slaw mix, baby spinach and a drizzle of rice wine vinegar, sesame oil and olive oil. Season and toss to coat.