• Trim the green beans. Thinly slice carrot and zucchini into half-moons. Finely chop garlic. • Slice beef rump in half to get one steak per person. • Place butter in a small bowl, then microwave in 10 second bursts, until melted. Add miso paste (see ingredients), then season with pepper. Mash with a fork to combine. Set aside.

• Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures it's extra tender once cooked.

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

• Slice the beef rump. • Divide beef and honey-soy veggies between plates. • Top beef with miso butter. Sprinkle with torn coriander to serve.