• Drain sweetcorn (see ingredients). Roughly chop baby leaves. • Season beef rump with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, sweetcorn and ginger paste, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Reduce heat to medium, then add the soy sauce, sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• 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 leaves in a medium bowl, along with mayonnaise 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.

• Thinly slice spring onion. • Divide creamy slaw between bowls. Top with Korean beef and corn and a fried egg. • Garnish with spring onion to serve. Enjoy!