Sichuan-Glazed Steak

• While rice is cooking, cut carrot into half-moons. Roughly chop Asian greens. Trim and halve green beans. • In a small bowl, combine Sichuan garlic paste, the soy sauce and water (for the sauce).

Custom Recipe: If you've swapped to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

• Heat a large frying pan over medium-high heat. Add green beans and carrot and cook until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes.

• Return pan to medium-high heat with a drizzle of olive oil. Season barramundi on both sides with salt and pepper. When oil is hot, cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness).

Custom Recipe: In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking.

• Remove pan from heat. Add Sichuan garlic mixture and gently turn barramundi to coat.

Custom Recipe: Remove pan from heat. Add Sichuan garlic mixture and turn beef rump to coat. Transfer to a plate to rest for 5 minutes.