Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the red onion (see ingredients). In a medium bowl, combine the vinegar and a generous pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat then set aside until serving.

Finely grate the garlic. In a medium bowl, combine the ginger paste, garlic, soy sauce and honey. Slice each beef rump in half to get 1 steak per person. Add the beef to the ginger-garlic mixture and toss to to coat. Thinly slice the carrot into half-moons. Cut the capsicum into small pieces. Roughly chop the Asian greens.

Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1 minute. Transfer to the bowl with the sesame seeds, along with the Japanese dressing. Toss to coat.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Thinly slice the beef. Drain the pickled onion. Divide the rice between bowls. Top with the sesame veggies, Japanese steak and pickled onion. Serve with the coconut sweet chilli mayonnaise.