Korean Style Ginger Beef Bowl with Veggies and Fried Egg

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Mince garlic and ginger. Slice spring onion on an angle. Cut broccoli into small florets. Slice carrot on an angle. Grate pear.

In a bowl combine the beef, ginger, garlic, soy, sesame oil and brown sugar and massage well. Leave to sit for 10 minutes if you have time.

Heat a large frypan and add a drizzle of oil over high heat. Add the beef and any marinade and break up with a wooden spoon. Cook for 3-4 minutes until browned. Add the carrot and broccoli and ¹⁄₄ cup of water to the pan. Cook for 3-4 minutes with a lid on until just tender.

Add the grated pear and most of the spring onion to the beef and cook for a further minute or two. Taste and adjust seasoning as needed. While that's finishing fry 1 egg per portion if desired.

Tip! We like to keep the yolk runny but cook to your preference.

Fluff the rice and divide amongst bowls. Top with the beef and veg and a runny yolked fried egg. Garnish with remaining spring onion and dig in.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Mince garlic and ginger. Slice spring onion on an angle. Cut broccoli into small florets. Slice carrot on an angle. Grate pear.

In a bowl combine the beef, ginger, garlic, soy, sesame oil and brown sugar and massage well. Leave to sit for 10 minutes if you have time.

Heat a large frypan and add a drizzle of oil over high heat. Add the beef and any marinade and break up with a wooden spoon. Cook for 3-4 minutes until browned. Add the carrot and broccoli and ¹⁄₄ cup of water to the pan. Cook for 3-4 minutes with a lid on until just tender.

Add the grated pear and most of the spring onion to the beef and cook for a further minute or two. Taste and adjust seasoning as needed. While that's finishing fry 1 egg per portion if desired.

Tip! We like to keep the yolk runny but cook to your preference.

Fluff the rice and divide amongst bowls. Top with the beef and veg and a runny yolked fried egg. Garnish with remaining spring onion and dig in.