• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Add half the garlic and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. • Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice capsicum.

• Heat a large frying pan over high heat with a drizzle of olive oil. • Add carrot, zucchini and capsicum and cook until tender, 5-6 minutes. • Add half the soy sauce and toss to combine, 1 minute. Transfer to a bowl and cover to keep warm. • While the veggies are cooking, in a small bowl, combine sweet chilli sauce, the vinegar, a splash of water and the remaining soy sauce and remaining garlic.

• Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Reduce heat to medium, return all beef to pan, add the sweet chilli sauce mixture and crushed peanuts and cook until bubbling, 1 minute. Remove from heat. Transfer to a plate to rest.

• Slice beef to serve. • Divide the garlic rice between bowls. • Top with the sweet chilli peanut beef stir-fry and soy greens. • Drizzle over sesame dressing to serve. Enjoy!