Teriyaki Glazed Rump Steak

While the rice cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Zest and cut the lime into wedges. Roughly chop the coriander (stalks and all).

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin. 

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and sugar snap peas to the pan and stir-fry until tender, 3-4 mins. Season with salt and pepper.

Add the garlic and sesame seeds, toss to coat and fry, stirring, for 30 secs.

Once fragrant, transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

Return the (now empty) pan to high heat with a drizzle of oil.

Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the teriyaki sauce to the pan and turn the steaks to coat, then remove from the heat.

Transfer the steaks to a plate, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steaks are safe to eat when browned on the outside

In the meantime, fluff up the rice with a fork, add a squeeze of lime juice from a lime wedge and stir through the lime zest.