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

Rump Steaks with Lemon Grass and Ginger

Rump Steaks with Lemon Grass and Ginger

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/1inch piece fresh root ginger, peeled and finely chopped
  • 30ml/2tbsp freshly chopped coriander
  • Salt and freshly milled black pepper
  • Dash Tabasco sauce
  • 30ml/2tbsp Worcestershire sauce
  • 20ml/4tsp sunflower oil
  • For the Spring Onion and Egg Fried Rice:

  • 30ml/2tbsp oil
  • 2 garlic cloves, peeled and finely chopped
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped, optional
  • 175g/6oz cooked and cooled long-grain rice
  • 1 large egg, beaten
  • 75g/3oz 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 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.