Spicy beef & kimchi rice bowl

In a large bowl, mix the beef strips with 2 tsp gochujang, 1 tbsp soy sauce and the garlic until well combined; cover and transfer to the fridge to marinate while you cook the rice (or up to 24 hours ahead).

Meanwhile, cook the rice (or mixed grains) according to pack instructions. After 15 minutes, set a large wok or frying pan over a high heat, add 2 tbsp sesame oil, then the beef and its marinade; stir fry until all the edges are a deep golden brown (4-5 minutes). Transfer to a plate, then add the stir fry veg to the wok and fry for 6 minutes until piping hot. Stir in the remaining 2 tsp gochujang paste and 1 tbsp soy sauce; take the wok off the heat.

In a frying pan, heat the remaining 1 tbsp sesame oil over a medium-high heat; fry the eggs for 1-2 minutes until the whites are crispy and the yolks done to your liking. Once the rice is cooked, drain and divide between 4 warm bowls with the beef, veg and kimchi, then top each with a fried egg. Sprinkle over the sesame seeds and serve.