• Boil plenty of water in a pot or saucepan.
• Cut the carrot into thin matchsticks.
• Boil the carrots for 1 - 2 minutes, then use a a slotted spoon to transfer to a plate. Set aside, covered.
• Boil the rice in the same pot for 10 - 12 minutes, covered, then drain. Season with salt and pepper, then set aside, covered.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the sugar snaps for 3 - 4 minutes, seasoning with salt and pepper.
• Transfer to the same plate as the carrots and set aside to keep warm.

• Place the same frying pan over medium-high heat.
• Gradually add the spinach, allowing it to wilt and reduce.
• Add the sesame oil and half of the sesame seeds, then mix well to combine.
• Season to taste with salt and pepper.

• Finely chop the scallions and separate the white part from the greens.
• Melt a knob of butter in a frying pan over medium heat. Pat the steak dry with kitchen paper.
• Fry the steak with the white part of the scallions for 1 - 3 minutes per side. 
• Remove the steak from the pan and allow to rest for 5 minutes under aluminum foil.

• Deglaze the scallions with the water for the sauce.
• Add the gochujang* and the demi-glace, then boil for 1 minute.
• Turn off the heat and allow to cool for 1 - 2 minutes.
• Add the mayonnaise and mix well to combine.

*Take care, this ingredient is spicy! Use as preferred.

• Slice the steak against the grain.
• Serve the rice on deep plates, topped with the vegetables and the steak.
• Drizzle with the gochujang sauce, then garnish with the scallion greens and the rest of the sesame seeds.