Servings: 2

Bibimbap

100g Beef cut into strips

2 tsp light soy sauce

120g Brown rice

1 Carrot, cut into matchsticks

3 Spring onions, sliced diagonally

60g Spinach

1 tsp Toasted sesame seeds

Large piece of ginger, peeled and cut into matchsticks

Sunflower oil

2 Large eggs

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Sauce

2 tbsp Gochujang paste or a similar red chilli paste

2 tsp cider vinegar

2 tsp toasted sesame seeds

4 tsp light soy sauce

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Instructions

1. Put the steak into a bowl along with the soy sauce and allow to marinate for a few minutes, then drain away any excess soy sauce.

2. Mix all the sauce ingredients together and pour into a serving bowl.

3. Cook the rice according to packaging instructions. Once cooked and drained keep warm.

4. 3/4 fill a large saucepan with water and bring to the boil. Crack eggs into Poachies and cook for 4-5 minutes. Drain on kitchen paper. Remove eggs from Poachie bags. top tip... if the egg doesn’t come out of the bag easily it is not cooked, pop it back into the boiling water for another 20-30 seconds!

5. Whilst the eggs are cooking, heat 1 tbs oil in a wok and fry the steak on a high heat until browned, remove from wok and place onto a warm plate and cover with foil, in the same pan stir fry the carrots for a couple of minutes, remove and keep warm, followed by the spring onions, remove and keep warm, then the ginger and finally the spinach until just wilted.

6. Divide the rice into 2 warmed serving bowls, pile the steak onto one side of each bowl of rice and arrange the vegetables in groups around the other side of each bowl. Top with a poached egg and scatter the toasted sesame seeds. Serve with the sauce.

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