Korean Beef Bibimbap Bowls

Steps

1. Cook rice Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff up grains with a fork and stir through sesame seeds.
2. Prep beef and veggies Pat beef dry and marinate in first measure of ginger soy sauce. Roughly chop cabbage until you have about 2 cups worth; cut carrot in half and thinly slice; thinly slice bok choy.
3. Cook veggies Heat a drizzle of oil in a wok or large fry-pan on medium-high heat. Cook cabbage and carrot for about 3 minutes, until starting to char. Add bok choy and cook for a further minute. Remove from pan and keep warm. Keep wok/pan on high heat.
4. Cook beef Add another drizzle of oil to wok/pan and stir-fry beef in 2 batches for 1-2 minutes, or until just cooked through. Remove from pan and cover to keep warm.
5. Meanwhile cook eggs Heat a drizzle of oil in a fry-pan on low-medium heat. Gently crack eggs into pan and cook for 3-4 minutes, until whites are set but yolks are still runny, or until cooked to your liking. Combine bibimbap mayo with honey.
6. Serve rice with beef, veggies and egg. Top with remaining ginger soy sauce and bibimbap mayo. Add a pinch of chilli flakes for adults if desired.