Step 1

Blanch carrot in a pan of boiling salted water for 1 minute or until tender. Drain and refresh under cold water. Place the carrot and cucumber in separate bowls, toss each with 1 tsp sugar, 1 tbs vinegar and 1 tsp salt. Set aside to pickle.

Step 2

Combine the honey, soy and 2 tsp sesame oil in a bowl. Heat 1 tbs sunflower oil in a frypan over high heat. Season beef, and cook for 2-3 minutes each side. Reduce heat to medium, add soy mixture and cook for a further 1 minute each side or until charred. Rest, loosely covered with foil, for 5 minutes.

Step 3

Wipe pan clean and return to medium-high heat. Add 1 tbs sunflower oil and mushrooms, and cook, tossing, for 3-4 minutes until golden. Add the garlic, season and cook for 30 seconds or until fragrant. Remove from pan and set aside.

Step 4

Rub kale leaves with ginger and remaining 2 tsp sesame oil. Set aside.

Step 5

Heat remaining 1 tbs sunflower oil in pan over medium heat, add eggs and cook for 3 minutes or until cooked to your liking.

Step 6

Divide quinoa between 2 bowls. Slice beef and add to bowls with eggs, sprouts, pickled vegetables, mushrooms, kale, sesame seeds and chilli. Drizzle with beef resting juices, then serve.