This speedy recipe is packed full of flavour and is the perfect antidote to a long, hard day! The ultra-quick to prepare rump steak is served with steamy basmati rice. We’ve added some chilli and white wine vinegar to give an authentic hot and sour flavour combination. To make sure you are getting a good portion of your five-a-day, we have added some fresh green beans, spring onion and red pepper!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Brown Basmati Rice
Rump Steak Strips
Soy Sauce(ContainsCereals containing Gluten, Soya)
White Wine Vinegar(ContainsSulphites)
Put a large saucepan of water on to boil on medium-high heat. Once boiling add the brown rice and cook at a rapid boil for 30 mins, or until soft.
Meanwhile, remove the root from the spring onion and thinly slice, keeping the white and green parts separate. Trim the tops from the green beans and chop into 3cm pieces. Halve, then remove the core from the red pepper and chop into 2cm chunks. Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press).
Cut the tough base off the lemongrass and peel a couple of the outer layers. Take the bit in the middle and whack it with something heavy to break it up a bit (and release that awesome lemony smell). Chop it very finely. TIP: It’s important you chop, chop, chop the lemongrass to make sure it cooks perfectly.
Toss the steak slices in a mixing bowl together with a sprinkle of salt, a good pinch of black pepper and the cornflour. Heat a splash of oil in a non-stick frying pan on high heat. Once the oil is nice and hot, gently place the steak slices into the pan. Stir-fry for 2 mins. Remove the steak from the pan and keep to one side.
Heat a splash of oil in the now empty frying pan on medium-high heat. Add the whites of the spring onion, chilli (add more or less to taste), garlic and lemongrass. Cook for 2 mins. Add the green beans and pepper. Cook, stirring occasionally, 5 mins. Add the soy sauce, white wine vinegar, a pinch of sugar (if you have some) and a splash of water together with the steak. Toss everything in the pan for another 2 mins.
Drain the rice, then fluff it up with a fork and spoon into bowls. Serve the steak stirfry on top of the rice with a sprinkling of the green parts of the spring onion. BOOM, you’re done!