• 10 MINS
  • 10 MINS
  • 4 SERVES


  • 600g beef rump steak, fat trimmed
  • ½ cup (125ml) dark soy sauce
  • ¼ cup (60ml) rice wine vinegar
  • 3cm piece ginger, peeled, finely grated
  • 1 small pear, peeled, cored, finely grated
  • 125g fresh baby corn, halved
  • 1 large green capsicum, thinly sliced
  • 1 large red onion, cut into thin wedges
  • 450g family-sized microwave brown rice
  • Steamed Asian greens, green onions, thinly sliced, to serve


  1. Combine soy, vinegar, ginger and pear in a medium bowl. Reserve half the marinade. Place beef in bowl with remaining marinade. Set aside for 5 minutes.

  2. Meanwhile, preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook corn, capsicum and onion for 4-5 minutes, turning occasionally, until tender. Set aside covered with foil to keep warm.

  3. Reheat char-grill pan or barbecue over medium-high heat, lightly oil and cook beef for 2-3 minutes per side. Set aside on a plate loosely covered with foil for 5 minutes.

  4. Prepare rice according to packet instructions.

  5. Thinly slice beef. Serve beef with char-grilled vegetables, rice, reserved marinade and Asian greens. Sprinkle with green onions, to serve.

  • You can also thinly slice the rump steak prior to cooking or use beef strips – cooking time for beef will be reduced to 2 minutes.
  • Use your choice of microwave rice – jasmine, coconut basmati or brown basmati would all work well.
  • Swap rice wine vinegar for mirin (or use half mirin, half rice wine vinegar) for a sweeter marinade. Use salt-reduced soy or tamari (gluten-free) in marinade, if desired.