• Slice capsicum and carrot into thin sticks. Trim baby broccoli. Finely chop garlic. • Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Season. • Place butter in a small bowl, then microwave in 10 second bursts, until melted. Add garlic and chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When the oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. TIP: Cook beef in batches for the best results!

• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry the capsicum, carrot 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.

• Slice the seared beef rump. • Divide beef and ginger-soy veggies between plates. • Top with chilli garlic butter. Tear over coriander to serve. Enjoy!