1. 1

   Step 1: Whisk all the marinade ingredients together in a bowl. Add the beef and turn it over with your hands until every slice is coated.

   Slicing the beef thinly is what makes it tender — part-freeze it for 20 minutes if slicing is fiddly.

2. 2

   Step 2: Leave the beef to marinate at room temperature for 15 minutes, or up to 8 hours in the fridge.

   Marinate beef: 15:00

3. 3

   Step 3: Heat a large heavy pan or griddle over the highest heat until it is properly hot, then add the oil.

4. 4

   Step 4: Cook the beef in a single layer, in two batches so the pan stays hot, for 90 seconds per side until deeply caramelised at the edges.

   Sear beef: 03:00

   Crowd the pan and the beef steams instead of searing.

5. 5

   Step 5: Return all the beef to the pan with any resting juices and toss for 30 seconds so the glaze coats every slice.

   Glaze beef: 00:30

6. 6

   Step 6: Divide the hot rice between bowls, pile the beef on top, and finish with spring onion, sesame seeds and kimchi if you like.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.