Cook your rice according to pack instructions, drain and then set aside to cool.

Pre-heat the BBQ for 2-3 minutes on a medium heat. Rub a little oil, salt and pepper into each side of the steak then add to the barbecue.  Grill for 2-2.5 minutes per side for rare, or longer to your preference. Wrap in foil, then a tea towel to rest and keep warm.

Thinly slice your chilli, reserving a few rounds for garnish. Peel and cut the ginger into small thin batons, then peel and thinly slice the garlic. Slice the onion and the spring onion.

In the Paella Pan add a cup of hot water and the broccoli, and cook on a medium-high heat, covered for 4 minutes. Drain the water from the pan and set the broccoli to one side.

Add a drizzle of oil to the Paella Pan and then add the broccoli back in, along with the edamame beans, onion, most of the chilli, garlic and ginger and cook for 2-3 minutes over a medium heat.

In a bowl or jar, combine the soy sauces, rice wine vinegar, sweet chilli sauce and the sesame oil. Remove the steak from the foil, and thinly slice, add the resting juices to your marinade mix.

Add the rice into the pan and stir well to mix everything together before pouring over the marinade and cook for another minute or two.

Top with the sliced steak and the reserved fresh chilli. Drizzle with a little more sesame oil before serving.