Spicy rump steak
Ingredients (serves 2)
2 x 200g rump steaks
seasoning
30ml olive oil
140g mango or lychees
50ml Asian stock (see Cook's Note below)
50ml dry sherry
1dsp chilli paste
45ml sour cream
Wash, dry and season the meat with salt and pepper to taste. Heat the olive oil in a frying pan, and when it's very hot brown the steaks on both sides.
Add the mango or lychees, the Asian stock and the sherry. Stir in the chilli paste and season again. Reduce the heat and simmer for 5 minutes. Then remove the meat from the pan and allow it to rest.
Bring the stock to the boil and stir in the sour cream. Serve steaks with rice, and pour over the sauce.
Cook's Note: to make Asian stock infuse some star anise, ginger, shallots and lime leaves in regular beef stock, and add coriander stalks if available.
Food photographs are serving suggestions only.