Japanese Beef Rump Bowl

• Half-fill a medium saucepan with the boiled water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain rice, then cover to keep warm.

• While the rice is cooking, finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine garlic, ginger paste, the soy sauce and the honey. Add beef rump to the bowl, turning to coat. • Thinly slice celery. Thinly slice carrot into half-moons. Trim and halve green beans.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry celery, carrot and capsicum until tender, 4-5 minutes. • Transfer cooked veggies to a second medium bowl. Add Japanese dressing, tossing to coat.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Cooking the beef in batches over high heat helps it stay tender.