Pan-Fried Steak With Black Bean Veg And Brown Rice

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

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

Boil half a kettle

Peel and finely slice (don't chop!) your garlic

Peel and finely slice your brown onion[s]

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) over a high heat

Pat your rump steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt and pepper

Once very hot, add your 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

Meanwhile, combine your cornflour in a measuring jug with 150ml [200ml] [270ml] boiled water

Add your black bean paste, soy sauce and ginger paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix until smooth – this is your black bean sauce

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

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your sweet pea pods, sliced onion and pepper strips and cook for 3-4 min or until beginning to soften

Once beginning to soften, add the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add the black bean sauce and cook for 2-3 min further or until thickened – these are your black bean vegetables

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