• See ‘Top Steak Tips!’ (below left).
• Slice zucchini and capsicum into thin sticks.
• Trim green beans and baby broccoli.
• Finely chop garlic.
• In a small bowl, add garlic, a pinch of chilli flakes (if using) and a good drizzle of olive oil, then season with pepper. Set aside.

• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• Add the chilli-garlic oil to the steak and turn to coat. Transfer to a plate to rest. 

• While steak is resting, wipe out the frying pan, then return to high heat with a drizzle of olive oil.
• Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste with salt and pepper.

• Slice beef.
• Divide beef rump and ginger-soy veggie stir-fry between plates.
• Spoon over any chilli garlic oil resting juices to serve. Enjoy!