Mix Bibimbap Sauce ingredients until sugar is dissolved.

Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.

Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet. Keep warm until required or reheat to warm.

Soak shiitake mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.

Place carrot and zucchini in separate bowls, sprinkle each with ¼ tsp salt, toss, leave for 20 minutes then drain excess liquid.

Heat 2 tsp oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, ¼ tsp sugar, ½ tsp of garlic. Stir for 1 minute, then remove.

Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.

Cook zucchini as with carrot for 4 minutes.

Heat 2 tsp veg with a splash of sesame oil. Saute spinach until starting to wilt. Add ½ tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.

Simmer bean sprouts in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, ¼ tsp fish sauce.

Fry eggs in a skillet to your taste.

Place warm rice in bowls. Top with vegetables and beef, then lastly, the egg. Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!