Pan-Fried Steak With Black Bean Veg And Rice

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

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

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 mangetout, 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