• Thinly slice brown onion. Roughly chop capsicum. Thinly slice carrot into sticks. Drain and rinse konjac noodles. • In a small bowl, combine sweet soy seasoning, oyster sauce, the honey and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, carrot and onion, until tender, 5-6 minutes. Transfer to a bowl. TIP: If your pan is getting crowded, cook in batches for the best results!

• Meanwhile, transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Return frying pan to high heat and cook shredded beef, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add konjac noodles, baby spinach leaves, cooked veggies and oyster sauce mixture, tossing, until wilted and combined, 1 minute. Season to taste.

• While beef is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Season.

• Divide Korean beef brisket & konjac noodle stir-fry between bowls. • Top with a fried egg and sprinkle over sesame seeds to serve. Enjoy!