• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle with Asian BBQ seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Using a vegetable peeler, slice cucumber and carrot into ribbons. • See Top Steak Tips (below)! Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with the cracked black pepper and a good pinch of salt. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Add plum sauce and the soy sauce, turning beef to coat, 1 minute. Transfer to a plate to rest.

• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

• In a medium bowl, combine mixed salad leaves, cucumber, carrot, a drizzle of vinegar and olive oil. Season to taste.

• Thinly slice steak. • Uncover, then gently halve bao buns and spread with some garlic aioli. Fill buns with some cucumber salad and sticky plum beef steak. Drizzle over any remaining pan sauce. • Bring everything to the table to serve. Serve with Asian BBQ fries, remaining salad and aioli. Enjoy!