Sichuan-Glazed Beef Rump

• Meanwhile, in a small bowl, combine Sichuan garlic paste, the soy sauce and the water. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.

• Return pan to medium-high heat with a drizzle of olive oil. Place beef rump between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. Season. • When oil is hot, cook beef, turning regularly, for 3-6 mins or until cooked to your liking (this will give you a medium steak). Remove pan from heat. Add Sichuan garlic mixture and gently turn beef rump to coat. Transfer to a plate, cover and rest for 5 minutes.