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Rump steaks with lemon grass & ginger

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Rump steaks with lemon grass & ginger

 

Serves 2

  • 2 Lean rump steaks
  • 2 sticks of fresh lemon grass,finely chopped
  • 1 x 1inch piece fresh root ginger,peeled & finely chopped
  • 2 tbsp freshly chopped coriander
  • salt & freshly ground black pepper
  • dash of tabasco sauce
  • 2tbsp worcestreshire sauce
  • 4 tbsp sunflower oil
  • FOR THE RICE
  • 2tbsp oil
  • 2 cloves garlic,peeled & finely chopped
  • 4 spring onions,finely chopped
  • 1 red chilli,deseeded & finely chopped(opitional)
  • 6oz cooked & cooled long grain rice
  • 1 large egg,beaten
  • 3oz peas

Method

  1. To prepare the lemon grass & ginger marinade;in a large shallow non-metallic dish mix together all the ingredients.Place the steaks in the marinade mixture & coat well.Cover & refrigerate for up to 2 hours or overnight if possible
  2. Remove the steaks from marinade(discard the marinade) & cook under a preheated preheated grill according to your preference. rare:2 1/2 minutes on each side medium:4 minutes on each side well done:6 minutes on each side
  3. Meanwhile,prepare the fried rice;heat the oil in a large non-stick frying pan or wok & stir fry the garlic,spring onions & chilli
  4. Add the rice & toss frequently until heated through.Add the egg & peas;cook,tossing frequently for 3-4 minutes or until egg is cooked.Season.
  5. Pour any meat juices from the pan over the beef & serve with the rice.

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