Vietnamese Shaking Beef

In a medium bowl, combine the salt-reduced soy sauce, fish sauce,half the sugar and half the garlic. Chop the rump steak into 2 cm cubes, add to the bowl, toss to coat in marinade and season with salt and pepper. Set aside to marinate.

In a small bowl combine half the red onion, rice wine vinegar, remaining sugar and the salt.Toss to coat the onion and leave to pickle while you prepare the rest of the meal(approx. 20 minutes). Drain but reserve the liquid.

Heat half the olive oil in a medium saucepan over a medium-high heat. Add the remaining red onion, the remaining garlic and half the coriander. Cook for 5 minutes, or until softened. Add the Jasmine rice and stir to coat. Add the boiling water and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally, until the liquid has been absorbed and the rice is soft. Finely slice the tomato and cucumber.

When the rice has 5 minutes of cook time remaining, heat the remaining olive oil in a wok or medium frying pan over a high heat. Add the beef and stir fry, shaking the wok for 2 minutes for medium rare, or until cooked to your liking.