Mongolian-Inspired Spicy Rump Steak Fried Rice

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

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips then peel and grate your carrot[s], and peel and finely chop (or grate) your garlic and ginger

Trim and finely slice your spring onion[s] on a diagonal, keeping the whites and greens separate

Slice your rump steak[s] into thin strips

Add to a bowl with your chilli flakes (can't handle the heat? Go easy!), ground cumin, half your soy sauce (you'll use the rest later!) and your rice vinegar

Season with a pinch of pepper and give everything a good mix up, then keep to one side until later

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

Once hot, add the sliced pepper and spring onion whites and cook for 3-4 min or until starting to soften

Once starting to soften, add the grated carrot, chopped garlic and chopped ginger and cook for 30 secs or until fragrant

Once fragrant, add the marinated sliced rump steak and cook for 3-4 min or until browned all over

Meanwhile, crack your egg[s] into bowl and add a small pinch of salt and pepper, then beat with a fork

Once the sliced rump steak has browned, add your cooked white long grain rice and cook for 2-3 min or until piping hot, breaking up the rice with a wooden spoon as you go

Once hot, push the cooked rice to one side of the pan, add your toasted sesame oil and the beaten egg

Let the egg set for 30 secs

Once set, break the egg up until it resembles scrambled egg, then mix through the rice

Add the remaining soy sauce – this is your Mongolian-style spicy rump steak fried rice