Korean Beef Stir-Fry

Steps

1. Toast sesame seeds Heat sesame oil in a large pan on medium heat. Toast both measures of sesame seeds for about 1 minute, until golden. Once toasted, remove from pan and set aside. Reserve pan.
2. Cook rice Add rice, water and a pinch of salt to a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. Stir first measure of toasted sesame seeds through cooked rice.
3. Prep stir-fry and sauce Cut carrot in half lengthways, then thinly slice. Thinly slice spring onions (keep white and green parts separate) and capsicum. Mix all Korean sauce ingredients in a small bowl.
4. Cook beef Heat a drizzle of oil in reserved pan on high heat. Cook beef mince, garlic, ginger, pepper and a pinch of salt for 4-5 minutes, stirring, until beef has browned. Add half of Korean sauce mixture to pan (reserve remaining Korean sauce) and toss for about 30 seconds. Remove beef from pan and set aside in a medium bowl.
5. Finish stir-fry Heat a drizzle of oil in the same pan on high heat. Stir-fry carrot and capsicum for 2-3 minutes, until tender. Return beef to pan, along with white part of spring onions and spinach. Toss to combine. Remove from heat and season to taste, if needed.
6. Serve rice topped with stir-fry mixture, remaining sesame seeds and Korean sauce, green part of spring onions, mung beans and a pinch of chilli flakes.