Double Sticky Korean Beef Rump & Corn Slaw

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 4-5 minutes each side for medium-rare (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the beef is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season and toss to coat.