• Add the water and beef-style stock powder to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into sticks (or grate if you prefer!). Thinly slice spring onion. Trim green beans and slice in half. • In a small bowl, combine teriyaki sauce, the brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and remaining sesame oil. Set aside. Little cooks: Kids can take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and green beans until softened, 4-5 minutes. • Add black sesame seeds (see ingredients), 1/2 the spring onion and remaining soy sauce and cook until fragrant, 1-2 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add teriyaki sauce mixture and stir until beef is coated in sauce, 1-2 minutes.

• Divide rice between bowls. Top with Korean beef bulgogi and stir-fried veggies. • Dollop with sesame mayo. Garnish with remaining spring onion to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the spring onion!