• Thinly slice carrot into sticks. Thinly slice cucumber into rounds.
• In a small bowl, combine sriracha, sesame dressing and the soy sauce.
• In a 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 your liking, 4-5 minutes. Season with salt and pepper and 
transfer to a plate. Cover to keep warm.  

• While eggs are frying, add carrot and a splash of water to a microwave-safe bowl, 
then cover with a damp paper towel.
• Microwave carrot on high until just tender, 2-3 minutes.
• Drain carrot, then return to the bowl. Add baby spinach leaves, tossing to coat. 
Season to taste and cover to keep warm. 

• Microwave basmati rice until steaming, 2-3 minutes.
• Meanwhile, return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches 
until browned and cooked through, 1-2 minutes. 
TIP: Cooking the meat in batches over a high heat helps it stay tender.  

• Divide rice, steamed veggies, cucumber, Korean beef and plant-based kimchi 
between bowls.
• Top with a fried egg and drizzle over sriracha-sesame dressing. Garnish with 
sesame seeds to serve. Enjoy!