Cheat’s beef bibimbap

The key to cooking this dish is to have everything ready and prepped in advance. Take the steak out of the fridge 10 mins before you want to cook it to bring it to room temperature.

Ingredients

Serves: 2

Ready in: 30 mins

For the bibimbap

• ¼ cucumber, seeds scooped out, sliced into half moons
• ½ tsp white wine or cider vinegar
• 120g white rice, rinsed
• 2 tbsp sunflower oil
• 227g pack Co-op British Beef Rump Steak
• 1 carrot, cut into thin strips
• 60g baby spinach
• 2 eggs
• 3 spring onions, sliced
• 2 tsp mixed seeds

For the hot sauce dressing

• 2 tbsp soy sauce
• 1½ tsp white wine or cider vinegar
• 1 tsp hot pepper sauce

Method

1. Put the cucumber in a bowl with the vinegar and a pinch of salt and set aside.
2. Boil the rice according to pack instructions until tender. Meanwhile, mix the ingredients for the hot sauce dressing, and set aside until needed.
3. Heat 1 tbsp oil in a wok over a very high heat. Season the steak and cook for 1-2 mins on each side (for rare; cook for longer if liked). Set aside on a plate to rest, covered with foil.
4. Turn the heat down to medium and add the carrot to the pan with 2 tsp oil and stir-fry for 2 mins until just tender. Set aside on a plate.
5. Add the spinach to the pan and cook for 1 min until wilted, and set aside.
6. Add 1 tsp oil to the pan and fry the eggs for 2-3 mins until set with a soft yolk.
7. Put the cooked rice into two bowls. Top with the steak, vegetables, cucumber and egg. Sprinkle with the spring onion and seeds, drizzle with the hot sauce dressing and serve.