Crispy Chilli Steak With Egg Fried Rice And 'Seaweed'

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 140°C/ 120°C (fan)/ gas 1

Add your shredded kale to a large baking tray (or two!) with a small pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of vegetable oil, give everything a good mix up, then put the tray[s] in the oven for 25-30 min or until crispy – this is your crispy 'seaweed'

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, transfer the cooked rice to a plate and spread it out flat to help it cool down, reserve the pot

While the rice is cooking, peel and grate your garlic

Peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Slice your red chilli[es] finely

Pat your rump steak[s] dry with kitchen paper, then slice into strips and add to a large bowl with the grated garlic, half your soy sauce (you'll use the rest later!), cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix it all together – this is your coated steak

Heat a large, wide-based pan (preferably non-stick) to high heat with a very generous drizzle of vegetable oil

Once hot, add the coated steak to the pan and cook for 3-4 min on each side or until golden and crisp

Once crisp, transfer to a clean plate and set aside, reserving the pan – this is your crispy steak

Return the reserved pan to a medium heat

Once hot, add the onion petals and sliced chilli (can't handle the heat? Go easy!) and cook for 3-4 min or until beginning to soften

Meanwhile, return the reserved pot to the heat with a drizzle of vegetable oil

Once hot, crack your egg[s] into the pot and stir with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg

Once scrambled, add the cooled rice and half the remaining soy sauce (save the rest for later!), mix it all together and cook for 2-3 min or until everything is combined and warmed through – this is your egg fried rice

Combine your red chilli relish, tomato ketchup, rice vinegar, remaining soy sauce and 2 tbsp [3 tbsp] [4 tbsp] cold water in a small bowl – this is your chilli sauce

Once the vegetables have softened, add the crispy steak and chilli sauce to the pan and stir it all together

Cook for a further 2-3 min or until the sauce has thickened – this is your crispy chilli steak