Asian Sticky Beef Rump Steaks with Veggies & Sesame Rice

Steps

1. Bring a kettle to the boil.
2. Combine rice, boiling water measure, sesame oil and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Cut carrot in half lengthways and thinly slice (S4 & S2 only). Thinly slice bok choy. Finely grate ginger. Thinly slice radish and set aside for serving.
4. Pat beef dry, season with salt and coat in measure of spices. Heat oil in a frypan on medium-high heat. Cook beef for 3-4 minutes each side for medium, or until cooked to your liking. Once cooked, add first measure of Korean chilli sauce to pan and turn beef to coat in sauce. Remove from heat and set beef aside to rest. Reserve pan.
5. Wipe reserved pan clean and return to medium heat with oil. Add carrot (S2 & S4 only) and ginger and cook for 1 minute, until fragrant. Add bok choy and cook for a further 2-3 minutes, until vegetables are tender. Remove from heat, add soy sauce and toss to combine. Set aside for serving.
6. Thinly slice beef for serving.
7. Spoon rice into bowls and top with veggies, beef and radish. Drizzle over second measure of Korean sticky sauce and sprinkle with a pinch of Korean chilli flakes, if using.