• 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 a good drizzle of olive oil, garlic and a pinch of chilli 
flakes (if using), then season with pepper. 

• 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 chilli-garlic oil to the steak and turn to coat. Transfer to a plate to rest. 

• While steak is resting, wipe out 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 
with salt and pepper to taste.

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