• See ‘Top Steak Tips!’(below left).
• Trim pea pods and halve lengthways.
• Slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash of water. 

• Season beef rump 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.

• Remove pan from heat, then add miso-honey mixture, turning beef to coat, until thickened and slightly sticky. Transfer to a plate to rest.

• Return frying pan to medium-high heat with a drizzle of olive oil.

• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate.

• While beef is resting, wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly. 

• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and Japanese-style dressing. Toss to coat. Season to taste.
• Slice beef.
• Divide miso-glazed beef rump, tofu and green bean salad between plates.
• Spoon over any beef resting juices to serve. Enjoy!