Recipe

Ginger Tamarind Rump

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Ginger Tamarind Rump

Swiss chard & green beans coated in a ginger tamarind sauce, served with steak on a bed of rice.




Ingredients to serve 2

  • ½ cup x basmati rice
  • ½ x chilli – deseed, chop half & slice rest thinly
  • 1 sachet x honey
  • 15g x ginger – peel & chop finely
  • 1 tbsp x soy sauce
  • ½ tbsp x sesame oil
  • 1 tbsp x tamarind paste
  • 2 x rump steaks – season with salt & pepper
  • 100g x green beans – trim ends & slice (1½ cm)
  • 100g x Swiss chard – discard stalks & slice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 cup x basmati rice
  • 1 x chilli – deseed, chop half & slice rest thinly
  • 2 sachets x honey
  • 30g x ginger – peel & chop finely
  • 2 tbsp x soy sauce
  • 1 tbsp x sesame oil
  • 2 tbsp x tamarind paste
  • 4 x rump steaks – season with salt & pepper
  • 200g x green beans – trim ends & slice (1½ cm)
  • 200g x Swiss chard – discard stalks & slice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cup for 2) with a pinch of salt and boil gently for 12 minutes until cooked, but with a slight bite. Drain.

Step 3

Ginger tamarind sauce: Mix together the chopped chilli (as much as you like), honey, ginger, soy sauce, sesame oil and tamarind paste.

Step 4

Steak: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.

Step 5

Ginger tamarind sauce: Using the same pan on medium-high heat, add the sauce and cook, stirring, for 1-2 minutes, making sure that it doesn’t boil. You want the sauce to thicken only slightly (not too thick). Remove and set aside.

Step 6

Greens: Add the green beans to the same pan on medium-high heat (don’t wipe the pan, you want to cook the beans in the remainder of the sauce), season with salt and pepper and cook for 3 minutes. Then add the Swiss chard and wilt for 1 minute.

Step 7

Serve the rice topped with the greens, sliced steak and ginger tamarind sauce. Top with the sliced chillies, if you like it spicy.