Peel and slice the shallots. Separate the broccoli into small florets. Trim the green beans and chop them in half. Peel and chop the carrot into thin sticks. Slice the spring onion into thin sticks. Slice the sugar snap peas on the diagonal. 

In a bowl combine the ginger garlic paste, soy sauce, oyster sauce, brown sugar, gochujang (spicy!) and a pinch of chilli flakes (spicy!). This is your stir-fry sauce. Set aside until step 5. In another bowl toss the steak strips, corn starch and a pinch of salt. Heat a pan over a medium-high heat. Once hot, add the steak strips and fry for 4 min. Transfer the strips to a plate and reserve the pan.

Return it to a high heat with a generous drizzle of vegetable oil. Once hot, add the shallots, broccoli, carrots and green beans. Stir-fry for 6-8 min, covered. Add the spring onion and sugar snap peas and fry for 1-2 min further. If you're cooking for 3 or 4, use two pans.

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Season with a pinch of salt.

Add the beef strips and stir-fry sauce. Fry for 1 final min. 

Divide the stir-fry among plates. Top with the fried eggs and garnish with the sesame seeds. Drizzle with the sesame oil.