Teriyaki Rump Steak With Brown Rice & Sesame Pak Choi

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

Meanwhile, slice your pak choi in half, lengthways

Heat a large, wide-based pan over a high heat with a drizzle of vegetable oil and once very hot, add your steak[s]

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min 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 your toasted sesame oil and pak choi, cut-side down, and cook for 2-3 min or until slightly brown

Once brown, add a splash of warm 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

Combine your cornflour, ginger & garlic paste, soy sauce and honey with 2 tbsp [3 tbsp] [4tbsp] cold water – this is your teriyaki sauce

Remove the steak pan from the heat, add the teriyaki 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 rested steaks finely

Stir any of the resting juices through the teriyaki sauce