• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

• Meanwhile, place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season all over with salt and pepper. • Wash out frying pan and return 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. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• While beef is cooking, thinly slice cucumber into rounds. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, the soy sauce (for the veg) and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving bowls.

• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!