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.