Beef Bulgogi Bibimbap

There is so much flavour in this bowl it’s worth the time it takes to make and assemble. You can use pork fillet in place of the beef, if you like.

Hands-on time 30min. Cooking time about 30min. Serves 4  250-300g (9-11oz) sirloin steak, fat discarded, thinly sliced (see GH Tip)  2tbsp gochujang chilli paste  21/2tbsp soy sauce  5tsp sesame oil  400g (14oz) mixed stir-fry vegetables  4cm (11/2in) piece fresh root ginger, peeled and grated  2 x 250g microwave packs brown basmati rice  4 medium eggs  3 spring onions, thinly sliced  1tsp black or white sesame seeds, or a mix  Kimchi, to serve

1 Mix beef, gochujang and 2tbsp soy sauce in a non-metallic bowl. Cover and chill for at least 10min (up to 12hr). Preheat oven to 200°C (180°C fan) mark 6.

2 Heat 1tsp sesame oil in a large non-stick frying pan (one that has a lid) over high heat. Add vegetables and stir-fry for 1min, then add a splash of water, cover with the lid and cook for 3-4min, until just tender. Remove to a plate, dress with 1/2tbsp soy, cover and keep warm.

3 Add 2tsp oil to the empty pan and stir-fry the ginger for 1min until aromatic. Add rice, stirring to break up any clumps, and fry for 3-4min until piping hot. Transfer to a baking tray and put in the oven to keep warm and crisp up while you cook the beef.

4 Add 1tsp more sesame oil to frying pan and stir-fry beef for 2-3min. Transfer to a clean bowl, cover and keep warm.

5 Wipe pan clean with kitchen paper. Add remaining 1tsp oil and fry eggs until crisp on the bottom and just set on top, about 4min. Divide rice between 4 bowls and top with the vegetables, beef and fried eggs. Garnish with spring onions and sesame seeds. Serve each with a spoonful of kimchi. PER SERVING 467cals, 29g protein, 17g fat

(4g saturates), 48g carbs (6g total sugars), 3g fibre