• 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 egg is 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 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 fried egg and drizzle over sriracha dressing. Garnish with sesame seeds. Enjoy!