Recipe: Chef Tarek's Rump Beef Steaks with Crunchy Greens and Brown Rice
4 x 200g Australian beef rump steaks, trimmed of fat
1 cup brown rice
300g sugar snap peas, trimmed
300g snow peas, trimmed
2cm piece ginger, finely grated
1 tbsp soy sauce, salt reduced
2 tsp toasted sesame seeds
½ tsp sesame oil
1 Cook the brown rice in a saucepan according to the packet instructions.
2 Preheat a lightly greased char grill pan or barbecue to high.
3 Cook the rump for 2½ minutes on each side or until cooked to your liking.
4 Rest, covered loosely with foil, for 5 minutes before serving.
5 Meanwhile, cook the sugar snaps and snow peas in a saucepan of boiling water for 2½ minutes until cooked but al dente.
6 Drain and place in a bowl with the ginger, soy sauce, sesame seeds and oil.
7 Toss to combine.
8 To serve, plate the vegetables first and top with the beef rump steaks.