Glazed Chinese Barbecue Beef Rump Steak

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, quarter the pak choy lengthwise. Put the kecap manis, 1 tbs soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl. Season with pepper and stir to combine.

Combine the Chinese barbecue seasoning and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the steaks and turn to coat. Heat a large frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.

Return the pan to medium-high heat. Add the pak choy and 1 tbs water and stir-fry for 2 mins or until tender but still with crunch. Remove from the pan. Add the glaze mixture to the pan and cook for 30 secs or until sticky. Remove the pan from the heat.

Divide the rice, steaks and pak choy among bowls. Drizzle with the glaze, scatter over the sesame seeds and enjoy!

It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.