Teriyaki Rump Steak, Rice & Sesame Pak Choi

Boil a kettle, then add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, slice the pak choi in half, lengthways 

Pat the rump steaks dry with kitchen towel, rub them with vegetable oil and season both sides with salt and pepper

Heat a large, wide-based pan over a high heat and once very hot, add the steaks 

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

For medium, cook for 3-4 min on each side

For rare, cook for 2 min max on each side

Tip: don't be tempted to move the steaks around too much in the pan – this will stop them from browning

Meanwhile, heat a separate pan with a matching lid over a medium heat

Once hot, add the toasted sesame oil and pak choi, cut-side down, and cook for 2-3 min or until slightly brown, then season with a pinch of salt

Once brown, add a splash of boiled water and cook, covered, for 4-5 min further or until soft 

Once cooked, remove from the heat and keep covered until serving

Once done, transfer the cooked steaks to a shallow plate and leave them to rest 

Reserve the steak pan for later

Remove the steak pan from the heat, add the honey and soy sauce and give everything a good mix up

Tip: this will cool the pan down and prevent the honey from burning!

Return the pan to a medium-low heat and cook for 3-4 min or until a thick and sticky sauce remains – this is your teriyaki sauce

Slice the red chilli[es] into rounds

Slice the rested steaks finely

Stir any of the resting juices through the teriyaki sauce