Ginger & Sesame Steak Stir-Fry With Pickled Chilli & Coriander

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature, boil a little water in a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Slice half your red chilli[es] into rounds and finely chop the remaining

Peel and finely slice (don't chop!) your garlic, then peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Trim, then chop your spring onion[s] into thirds

Combine your rice vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a splash of boiled water in a small bowl

Add the chilli rounds to the bowl and set aside to pickle – this is your quick-pickled chilli

Add your crispy onions to a small bowl and chop your coriander roughly over the top with scissors, stir it all together – this is your coriander crunch

Meanwhile, add your cornflour to a plate with a generous pinch of salt and pepper

Add your rump steak[s] to the plate and coat both sides in the cornflour

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

Once very hot, add the coated steak to the pan and cook for 2 min or until browned

Once browned, turn the steak and add the sliced garlic, chopped ginger, chopped spring onion, toasted sesame oil and the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min

Add your mirin and soy sauce to the pan and cook for 2 min further or until the sauce has started to reduce

Rinse your blanched edamame beans under cold running water

Once done, remove the steak from the pan and transfer to a clean board

Remove the pan from the heat and add the blanched edamame beans with 50ml [65ml] [80ml] cold water, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and return to the heat, give everything a good mix up and cook for 1 min or until the sauce has thickened

Meanwhile, trim any fat from the steak and slice thinly

Return the sliced steak to the pan with your toasted sesame seeds, then stir it all together so that the steak is coated in sauce – this is your ginger & sesame steak stir-fry

Tip: Cook for 1-2 min further if you prefer your steak well done!