1 spring onion, sliced on the diagonal, to garnish
Pinch chilli flakes, to taste
For the rice bowl; line 2 x 1 litre ovenproof bowl with tin foil and preheat the oven to 220 C / 200 C fan.
Brush the tin foil lined bowl with some sesame oil.
In a large frying pan add 1 tablespoon sesame oil and fry the onion until soft. Add the frozen peas, rice and soy sauce and continue to fry until everything is cooked through and combined.
Place the rice into a large bowl let it cool for 10 minutes before adding the egg and mixing well to combine. Divide between the tin foil lined bowls, pushing it up the sides to form a bowl shape.
Bake in the preheated oven for 20 - 25 minutes until crispy at the top and set.
Leave to cool in the ovenproof bowl for 5 minutes before removing and peeling off the tin foil, then set aside whilst you make the stir fry.
For the stir fry; In a large food-safe bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large frying pan over high heat and add 1 tablespoon of the vegetable oil. Once heated, add the steak and cook on each side for about a minute until the edges just start to brown and caramelise - don’t over crowd the pan or the beef won’t caramelise and will just boil. Once the steak is cooked, remove and set aside on a plate.
Add the remaining tablespoon of oil to the pan along with the green pepper and fry for 3 - 4 minutes until slightly softened.
In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil then add the steak back to the pan and allow the sauce to thicken for a couple of minutes. Spoon into your rice bowl and garnish with the sliced spring onions and chilli flakes.