Start by brushing 500g of lean beef rump steak with 2 teaspoons of sesame oil, then season generously with salt and pepper. Heat a grill or frying pan over high heat until hot, then cook the beef for 3 minutes on each side. Once grilled to a nice char, remove it from heat and cover with foil for about 5 minutes to rest before slicing it thinly against the grain.

While the beef rests, bring a pot of water to boil and add the asparagus and 200g of sugar snap peas. Blanch the vegetables for 2-3 minutes until they are just tender and vibrant in color. Immediately drain them and plunge into a bowl of ice water to stop cooking. Once cooled, drain again and set aside.

In a small bowl, combine 2 tablespoons of salt-reduced soy sauce, 1 tablespoon of mirin, 1 finely chopped long fresh red chili, and 2 teaspoons of finely grated fresh ginger. Whisk the ingredients together until well blended.

Microwave a 250g packet of brown rice according to the package instructions until fluffy and heated through, typically about 90 seconds to 2 minutes. Fluff the rice with a fork and set aside.

To serve, distribute the cooked rice evenly into bowls. Top each bowl with the sliced beef, blanched asparagus, and sugar snap peas. Add a handful of 100g mixed salad leaves for extra freshness and crunch. Finally, drizzle the prepared soy mirin dressing generously over each bowl.