Soy & Sichuan Steak

While the rice is cooking, add the beef rump, soy sauce and rice wine vinegar to a medium bowl. Toss to coat and set aside

Finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Cut the red capsicum into 1cm strips. Thinly slice the carrot (unpeeled) into half-moons.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once the oil is hot, pat the steaks dry and add to the pan (reserve the marinade for later). Cook for 2-3 minutes on each side, or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes.

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic, broccoli, capsicum, carrot and a dash of water and cook, tossing regularly, until tender, 6-7 minutes. Transfer the veggies to the serving plates. Thinly slice the steak. TIP: Leave some steak plain for the kids if you like! Return the pan to a medium-high heat. Add the reserved steak marinade and steak resting juices and bring to the boil, 1 minute. Once boiling, remove from the heat and stir through the Sichuan garlic paste. Add the sliced steak to the pan and toss to coat.