In a medium saucepan, bring the water (see ingredients list) and jasmine rice to the boil over a high heat. Crumble in the beef stock cube. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender. Drain and set aside. TIP: We are parcooking the rice so it doesn't become gluggy later!

While the rice is cooking, finely grate the ginger. Finely grate the garlic. Cut the beef rump into 2cm pieces. In a medium bowl, combine the ginger, honey, 1/2 the garlic and 1/2 the soy sauce. Season with a pinch of salt and pepper and add the beef rump pieces. Toss to coat and set aside.

Drain the sweetcorn. Finely chop the carrot (unpeeled) and green capsicum into 0.5cm chunks. Finely chop the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn, carrot, capsicum and 1/2 the spring onion and cook for 5 minutes, or until softened. Add the rice and remaining garlic and stir to combine. Push the rice to one side of the frying pan and add a drizzle of olive oil. Crack in the egg and allow to set for 30 seconds, then scramble with a spoon and stir through the rice. Add the remaining soy sauce and mix through. Transfer to a large bowl and cover to keep warm.

Wipe out the frying pan then return to a high heat with a drizzle of olive oil. Add the beef rump pieces and cook for 2 minutes, or until just cooked through. Add any garlic-ginger marinade from the bowl and cook for 30 seconds, or until bubbling.

Divide the sweetcorn fried rice between bowls and top with the Chinese garlic-ginger beef . Sprinkle over the chilli flakes (if using) and the remaining spring onion.