Beef bulgogi rice bowls

• 3 clovesGarlic
• 15gFresh ginger
• 4 tbspSoy sauce
• 2 tbspClear honey
• 1 tbspToasted sesame oil
• 600gBeef stir-fry strips
• 1Brown onion, thinly sliced
• 300gBasmati rice
• 1Cucumber
• 2 tbspRed wine vinegar
• 1 tspSugar
• 2Carrots
• 4Spring onions
• 1 tbspVegetable oil
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Grate the garlic and ginger into a large bowl and stir in the soy sauce, honey, sesame oil and plenty of black pepper. Add the beef and the thinly sliced onion, toss well and leave for 15 minutes, or cover and chill overnight.

   20 min, mostly hands-off

2. 2

   Meanwhile, rinse the rice and put it in a pan with 450ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 minutes, then take off the heat and leave, lid on, for 5 minutes.

   20 min, mostly hands-off

3. 3

   Fork the rice through and spread it on a tray so it cools fast. It needs to be in the fridge within an hour of cooking.

   15 min, mostly hands-off

4. 4

   While the rice cooks, halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice it thinly. Toss with the vinegar, sugar and a pinch of salt. Cut the carrots into matchsticks and slice the spring onions.

5. 5

   Heat the vegetable oil in a wok or large frying pan over a high heat. Lift the beef and onion out of the marinade and fry in two batches for 2 to 3 minutes each, until caramelised at the edges and cooked through.

6. 6

   Return all the beef to the pan, pour in the leftover marinade and let it bubble for a minute until sticky. Take off the heat, toss in the spring onions and sprinkle with the sesame seeds.

7. 7

   Pack the rice into tubs with the beef on top and the carrots and drained cucumber alongside. Leave to cool, then cover and chill.