Bibimbap (Korean rice pot)

After our trip to Happy Hens at the weekend, I've got a lot of eggs to use up. This is a lovely way to get rid of two of them.

Serves 2
1 thick steak
2 tbsp soy sauce
1 tbsp sesame oil
200 g fragrant rice
half cucumber, cut into fine matchsticks
1 carrot, cut into fine matchsticks
1 tbps sunflower oil
2 larg eggs
4 spring onions, shredded
1 tbsp toasted sesame seeds
Sauce
2 tbsp soy
1 tbsp vinegar
2 tbsp thick chilli sauce
1 crushed garlic clove
1 tsp sugar
1 tsp sesame oil

1 Marinate the steak in the the soy sauce and sesame oil.

2 Place the rice in a pan with 400ml of water and bring to the boil. Cover and cook gently for 20 minutes until tender.

3 Cook the steak for a few minutes on each side until crusty but still fairly rare in the centre. Transfer to a plate and leave to rest for 5 minutes.

4 Mix together the sauce ingredients.

5 Fry the eggs.

6 Spoon the rice into large bowls then top with the carrots and cucumber. Slice the steak and place on top along with the fried eggs. Finish with the sauce and spring onions, sesame seeds. Eat straightaway.