Tender rump steak cooked in a fragrant stock served with crunchy stir fried vegetables.
Peel and finely chop the fresh ginger. Peel and cut the onion in half. Bruise the lemongrass with the back of a knife. Zest the lime.
Place the lemongrass, chopped ginger, onion and lime zest in a pan. Add 1 long peppercorn, a sprig of thyme and a bay leaf before adding 1 litre of water and the ketjap manis. Heat to 55'C.
Peel and finely slice the carrots and mushrooms. Wash, top and tail and quarter the radishes. Wash and finely slice the mangetouts and wash the soya beansprouts. Strip the leaves from the coriander stalks and roughly chop the leaves. Dice the chilli.
Sauté the carrots in a splash of ground nut oil in a hot wok for 3 minutes then add the radishes and mangetout and cook for a further 3 minutes. Next add the mushrooms, the beansprouts, the lime juice, soy sauce and chilli sauce and cook for a further 3 minutes. Add a small pinch of salt with each addition of vegetables. Sprinkle with the fresh coriander.
Heat a frying pan until hot. Add a dash of sunflower oil and then brown the rump steaks for 1 minute on each side. Transfer to the stock heated to 55°C and poach for between 5-10 minutes.
To serve: cut each steak in to 3 slices and place on top of a bed of the vegetables. Season the meat with sea salt and freshly ground black pepper. Garnish with sprigs of fresh coriander.
«Use a cooking thermometer to test and monitor the temperature of the stock.»