14 ingredients   20m prep   10m cook   4 servings

INGREDIENTS 

• 500g Coles Graze Grass-Fed Beef Rump Steak
• 2 tsp sesame oil
• 1 bunch asparagus, woody ends trimmed, halved diagonally
• 2 x 250g pkts microwavable brown rice
• 1 Lebanese cucumber, cut into matchsticks
• 1 avocado, peeled, stoned, thinly sliced
• 250g cherry tomatoes, halved
• 60g baby rocket leaves
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sesame oil, extra
• 2 tsp sesame seeds, toasted
• Lime wedges, to serve

COOKING METHOD

Step 1

Heat a barbecue grill or chargrill on medium-high. Brush the beef with oil and season well. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Cook the asparagus, turning, for 2 mins or until charred.

Step 2

Meanwhile, heat the rice following packet directions. Divide among serving bowls.

Step 3

Arrange the beef, asparagus, cucumber, avocado, tomato and rocket over the rice in the bowls. Place the soy sauce, lime juice, sugar and extra sesame oil in a screw-top jar. Shake well to combine. Drizzle over the beef mixture in the bowls. Sprinkle with sesame seeds and serve with lime wedges.