Korean-Style Beef Bulgogi Rice Bowl

• Meanwhile, thinly slice spring onion. Grate the carrot. Roughly chop Asian greens. • In a small bowl, combine teriyaki sauce, the brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and remaining sesame oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot until softened, 2-3 minutes. Add Asian greens, mixed sesame seeds (see ingredients) and 1/2 the spring onion and cook until the greens are softened, 1-2 minutes. Transfer to a bowl. • Return frying pan to a high heat with a drizzle of olive oil (if needed). Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and remaining soy sauce, then return the sesame veggies to the pan and stir until combined and beef is coated in sauce, 1-2 minutes.