• Drain sweetcorn (see ingredients). Roughly chop baby spinach leaves.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, sweetcorn and ginger & lemongrass paste in batches, tossing, until browned and cooked through, 1-2 minutes. Return to pan. • Reduce heat to medium, then add Korean stir-fry sauce and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix and baby spinach in a medium bowl, along with garlic aioli, sesame oil and a drizzle of vinegar. TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.

• Divide slaw between bowls. Top with Korean beef, corn and a fried egg. • Sprinkle over crushed peanuts to serve. Enjoy!