Sweet & Sticky Asian BBQ Beef

• Meanwhile, trim green beans. Cut zucchini into thin sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry green beans and zucchini until slightly softened, 4-5 mins. • Add remaining garlic and a drizzle of soy sauce, and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm. • In a small bowl, combine BBQ sauce, sesame seeds, the sweet chilli sauce, vinegar and water (for the sauce).

• Place beef rump between 2 sheets baking paper. Using a meat mallet or rolling pin, pound beef until slightly flattened to tenderise. • Season beef on both sides. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 mins, or until cooked to your liking. (This will give you a medium steak). Transfer to a bowl and cover to keep warm. • Return frying pan to medium heat, and cook BBQ sauce mixture until slightly sticky, 30 seconds.