Japanese-Style Beef Rump & Veggies

• Meanwhile, thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside. • Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans. Cut beef rump into thin strips/ • In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef, tossing to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, carrot and green beans until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.

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