Beef and Rice Bowl

Step 1
Start by making the sauce. Combining the rice wine vinegar, honey, soy sauce, chilli paste and white pepper in a small bowl and set aside.

Step 2
Put the rice in a medium saucepan and cover with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook undisturbed for 15 minutes. Turn off the heat, fluff the rice with a fork, then cover and let sit until ready to serve.

Step 3
Meanwhile, prepare the vegetables. Finely dice the onion and grate the carrot on the coarse side of a box grater. Remove the tops from the green beans and cut them into 2cm pieces. Finely grate the garlic and ginger.

Step 4
Heat a large frypan over medium-high heat, and add the rice bran oil. Add the diced onion and saute for 5 minutes until translucent. Add the grated carrot and cook for 3 minutes until softened.

Step 5
Increase the heat and add half the mince, breaking it up with a wooden spoon as it cooks. Once brown, add the other half of the mince and cook, stirring frequently for 5 minutes until all the mince has cooked through and is coloured evenly.

Step 6
Add the beans, garlic and ginger and cook, stirring frequently for about 3 minutes, until the beans turn bright green.

Step 7
Turn off the heat, add the sauce to the pan and mix well. The remaining heat will slightly thicken the sauce. Taste and season with salt or chilli, if needed.

Step 8
Heat a second large frypan over medium high heat, then add the rice bran oil. Crack in the eggs and fry for about 3 minutes, until the white is cooked through and the yolk is still soft, or to your liking.

Step 9
Divide rice and ground beef between bowls, top with a fried egg and a sprinkle of toasted sesame seeds and serve.