Rump Steaks with Lemon Grass and Ginger Rump Steaks with Lemon Grass and Ginger

Rump Steaks with Lemon Grass and Ginger

A delightful beef rump recipe with an oriental-style inspired marinade containing lemongrass and ginger that is perfect cooked on a prepared barbecue or under the grill.

prep time
15 mins

cook time
20 minutes

2 people


  • 2 lean rump or rib-eye steaks
  • For the Lemon Grass and Ginger Marinade:

  • 2 stick fresh lemon grass, finely chopped
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 2 tablespoons freshly chopped coriander
  • Dash Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons sunflower oil
  • For the Spring Onion and Egg Fried Rice:

  • 2 tablespoons oil
  • 2 garlic cloves, peeled and finely chopped
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped, optional
  • 175g cooked and cooled long-grain rice
  • 1 large egg, beaten
  • 75g peas
  • Fresh coriander leaves and spring onions, to garnish


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