Mongolian-Style Spicy Rump Steak With Rice

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

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, remove from the heat and set aside (lid on) to steam until serving

Peel and finely slice your brown onion[s] then top, tail, peel and slice your carrot[s] into discs on the diagonal

Slice each individual carrot disc into matchsticks

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the sliced onion, sliced pepper and chopped carrot and cook for 5-6 min or until softened

Once softened, add your chilli flakes (can't handle the heat? Go easy!), five-spice mix and tomato paste and cook for 1-2 min or until fragrant

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, pat your rump steak[s] dry with kitchen paper, then season with a pinch of salt on both sides, once very hot, add the rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak[s] is cooked, transfer to a plate to rest

Meanwhile, combine your cornflour and hoisin sauce in 150ml [200ml] [250ml] boiled water

Add your soy sauce, Chinese rice wine and season with a generous pinch of salt and a pinch of sugar – this is your hoisin stock

Once the veg has softened, add the hoisin stock to the pan

Cook for 2-3 min or until the sauce has thickened slightly

Slice the rested steak[s] finely on a clean board

Once thickened, add the sliced steak[s] and cook for 1-2 min or until coated in the sauce – this is your Mongolian-style spicy rump steak

Trim, then slice your spring onion[s]