Korean Beef Stir-Fry with Sesame Brown Rice

Steps

1. Prepare ginger. Combine rice, water, sesame oil (if desired) and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare the veggies. Mince or finely chop garlic; cut carrot in half lengthways and thinly slice; thinly slice spring onions and capsicum. Set all aside.
3. Heat a large, dry wok or fry-pan on medium heat. Toast both measures of sesame seeds for 1-2 minutes, until golden. Remove from pan and set aside. Wipe pan clean with a paper towel.
4. Heat a drizzle of oil in same wok/pan on high heat. Cook beef mince, garlic, ginger and pepper for 4-5 minutes, breaking up meat, until browned. Add Korean sauce and toss to combine for about 30 seconds. Remove beef from pan and set aside in a bowl.
5. Heat a drizzle of oil in same wok/pan on high heat. Stir-fry carrot and capsicum for 1 minute, until tender. Return beef to pan, along with spring onions and spinach and toss to combine. Remove from heat. Season to taste, if needed. Fluff up rice and stir through first measure of sesame seeds.
6. To serve, spoon ¾ cup cooked sesame brown rice onto each plate, and top with Korean beef stir-fry. Top with mung bean sprouts, second measure of sesame seeds and a drizzle of sweet chilli sauce or a pinch of chilli flakes, if desired.