Quick Korean Beef Bulgogi Bowl

• Meanwhile, thinly slice carrot into sticks (or grate if you prefer!). Trim baby broccoli and halve lengthways. Thinly slice spring onion. • In a small bowl, combine teriyaki sauce, the brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil blend (see ingredients). • In a second small bowl, combine mayonnaise and remaining sesame oil blend. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and baby broccoli until softened, 4-5 minutes. • Add mixed sesame seeds (see ingredients), 1/2 the spring onion and remaining soy sauce and cook until fragrant, 1-2 minutes. Transfer to a plate. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute. Add teriyaki sauce mixture and stir until beef is coated in sauce, 1-2 minutes.