The fastest weeknight protein bomb. Ground beef browned with soy, ginger and sesame, piled over rice with a runny fried egg and spicy kimchi on the side.

• Ground beef delivers a high leucine hit fast - ideal on days you eat late after training.
• Kimchi adds live cultures that support gut health and fiber often missing from quick meals.
• The egg yolk adds choline and pushes total protein past 44 g per bowl.

1. 1

   Cook the jasmine rice according to package directions and keep it warm.

2. 2

   Heat a large skillet or wok over high heat until it smokes; add the ground beef in an even layer and leave it without stirring for 2 minutes so it browns and caramelizes on the bottom.

3. 3

   Break the beef up with a wooden spoon and continue cooking for 2 to 3 minutes until no pink remains, then tilt the pan and spoon off any excess fat.

4. 4

   Add the minced garlic, grated ginger, soy sauce, brown sugar, toasted sesame oil and gochugaru or chili flakes to the beef; stir and cook for 2 minutes until the sauce coats the meat and turns glossy.

5. 5

   In a separate small pan, fry the eggs sunny-side up in a thin film of oil over medium heat until the whites are fully set and the edges are lightly crispy.

6. 6

   Divide the rice between two bowls, spoon the beef mixture on top, add the kimchi on the side and place an egg on each bowl.

7. 7

   Finish with sliced scallions and a scatter of sesame seeds; break the egg yolk over the beef right before eating.

• Use 5% fat beef to keep macros clean but not dry.
• Break the yolk into the beef right before eating - the sauce is the whole point.