Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 15 minutes
Course: Side dish

INGREDIENTS

2 small carrots
2 small Lebanese cucumbers
2 tablespoons sesame oil
400g minced beef
3 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon hoisin sauce
2 teaspoons soy sauce
4 eggs
4 cups hot cooked jasmine rice
1 cup bean sprouts
Hot chilli sauce and toasted sesame seeds to serve

METHOD

1. Cut carrots into matchsticks. Cut cucumbers in half lengthways; using a teaspoon, scrape out seeds. Cut cucumber into matchsticks.

2. Heat half the oil in a wok or large pan. Add beef, garlic and ginger; stir-fry until beef is browned all over. Stir in sauces. Remove from wok; keep warm.

3. Heat remaining oil in the same wok. Add carrots and cucumber, separately; stir-fry until just tender. Remove from wok; keep warm.

4. For the fried eggs, heat a large lightly-oiled non-stick pan. Add eggs two at a time until egg whites are just set and yolks are still soft.

5. Divide rice between four serving bowls; top each with a fried egg. Arrange mince, carrots, cucumber and sprouts around eggs.

6. Serve Bibimbap with hot chilli sauce; sprinkle with toasted sesame seeds.

Hint: Bibimbap is a traditional Korean rice and vegetable dish. You'll need to cook about 1 1/3 cups of jasmine rice for this recipe. Sweet chilli sauce or soy sauce can be substituted for the hot chilli sauce in this recipe.

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