1. Heat 1 teaspoon (5 milliliters) of sesame oil in a pan over medium heat and sauté the beef strips until they are nicely browned, about 3 to 4 minutes. Set them aside.

2. In a separate pan, heat 1 tablespoon (15 milliliters) of vegetable oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the grated ginger and continue cooking for an additional 30 seconds.

3. In a large bowl, combine the bean sprouts, cucumber, garlic-ginger mixture, and 2 teaspoons (10 milliliters) of sesame seeds. Mix everything together well.

4. In a separate pan, fry the eggs sunny-side up over low-medium heat, about 325°F (165°C). Set them aside.

5. To assemble the bibimbap, place a scoop of cooked rice in a bowl, followed by a portion of the beef mixture, then the vegetable mixture, and finally a fried egg on top. Serve with a side of spicy chili sauce and Japanese soy sauce.