Korean Beef Bibimbap Bowls

Steps

1. Cook rice. Combine rice, 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 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Fluff up grains with a fork and stir through sesame seeds.
2. Prep veggies. Set aside separately.
3. Cook beef. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 5 minutes, until browned and cooked through. Add first measure of ginger soy sauce and simmer for 1-2 minutes, until reduced. Remove beef and sauce from pan and cover to keep warm. Reserve pan.
4. Cook beans. Wipe reserved pan clean and return to high heat with a drizzle of oil. Stir-fry green beans for 2-3 minutes, until golden and just tender. Reserve pan.
5. Cook eggs & prep mayo. Heat a drizzle of oil in reserved 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. In a small bowl, combine bibimbap mayo with honey.
6. Serve rice with beef, veggies and egg. Top with remaining ginger soy sauce, bibimbap mayo and garlic chilli blend.