Char Siu Glazed Rump Steaks on Mee Siam Style Noodles

Meanwhile, halve the baby corn lengthways. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Crush the peanuts in the unopened sachet using a rolling pin.

Remove the spring rolls from the packing and pop onto a baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-14 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on high heat. Add the baby corn and stir-fry until starting to soften a little, 2-3 mins. 

Add the pak choi and stir-fry until tender, 3-4 mins.

Next, add the garlic and Indonesian style spice mix. Fry for another 30 secs, then stir in the Asian broth paste, coconut milk and water for the sauce (see pantry for amount). 

Bring to the boil, then lower the heat and simmer until piping hot, 2-3 mins. 

While the sauce simmers, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, spoon over the char siu paste and turn the steak so it's well coated. Transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steak fries, remove the coconut sauce from the heat, season with salt and pepper, then stir in half the sweet chilli sauce and a good squeeze of lime juice.

Taste and season with more salt and lime juice if needed. Cover to keep warm. 

Thinly slice the steak widthways.