Korean Bulgogi Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 4 tbsp Soy sauce
• 2 tbsp Toasted sesame oil
• 300 g Beef sirloin steak
• ½ medium Cucumber
• 1 medium Carrot
• 2 Spring onion
• 2 tsp Sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, whisk the soy sauce, toasted sesame oil and rice vinegar in a bowl. Slice the beef thinly against the grain and toss through the sauce until well coated. Slice the cucumber, cut the carrot into thin matchsticks, and finely slice the spring onion.
3. Heat a large frying pan over a high heat, then add the beef with most of its sauce. Stir-fry for 2 to 4 minutes until browned and just cooked through, reducing the sauce so it clings to the meat. Remove from the heat.
4. Fluff the rice and divide between two bowls. Top with the beef, cucumber, carrot and spring onion, then spoon over any pan juices. Finish with sesame seeds and serve straight away.

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