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.
- 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
- 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.
- Remove the steaks from the marinade (discard the marinade) and cook under a prepared barbecue or preheated moderate grill according to your preference.
- 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).
- 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.
- Pour any meat juices from the grill pan over the beef and serve with the rice.