Korean Beef Bibimbap with Sesame Rice

Steps

1. Cook rice Add rice, 2¼ cups of boiling water and a pinch of salt to a medium pot and bring to the boil with a lid on. 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 beans Pat beef dry and add to a medium bowl with first measure of ginger soy sauce. Mix well to coat. Cut green beans in half.
3. Cook beans and beef Heat a drizzle of oil in a large non-stick fry-pan on high heat. Add green beans and cook for 2-3 minutes, until tender. Remove beans from pan and keep warm. Keep pan on high heat and stir-fry beef in 2 batches, for 1-2 minutes, or until cooked through. Remove from pan and cover to keep warm.
4. Cook eggs Wipe pan clean and return to low-medium heat with a drizzle of oil. Gently crack in eggs and cook for 3-4 minutes, until whites are set but yolk is still runny, or until cooked to your liking.
5. Prep veggies Grate carrot. Cut cucumber in half lengthways, then thinly slice.
6. Serve rice topped with beef, veggies, egg, ginger soy sauce and rice wine mayo. Add a pinch of chilli flakes to spice up your night.