Chinese Garlic-Ginger Beef

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, 1/2 the garlic, 1/2 the soy sauce and the honey. Season with a pinch of salt and pepper. Slice the beef rump into 2cm chunks, add to the garlic-ginger mixture and toss to coat.

Drain the sweetcorn. Finely chop the carrot (unpeeled), or grate if you'd prefer. Finely chop the capsicum. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn, carrot, capsicum and 1/2 the spring onion and cook until just tender, 5 minutes. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the egg and cook for 30 seconds, then scramble with a spoon and stir through the rice. Add the remaining soy sauce and mix through. Transfer to a large bowl and cover to keep warm.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Using tongs, pick up the beef and let the excess marinade drip back into the bowl, then add to the pan and cook, tossing, until just cooked through, 2 minutes. Pour in any garlic-ginger mixture from the bowl and cook until bubbling, 30 seconds.