TAMARIND GINGER BEEF AND BUTTERNUT SQUASH

SERVES 1

Rump steak, 120g

Soy sauce, 10ml

Maple syrup, 10ml

Tamarind paste, 10ml

Ginger, to taste

Butternut squash, 150g

Red onions, 60g

Yellow pepper, 80g

Broccoli, 80g

Half a red chilli

METHOD

Beef that looks this good takes time. Seal the steak on a high heat, then marinate in a dressing of soy sauce, maple syrup and tamarind paste, with a liberal grating of ginger. Leave for two hours, then steam for two hours at 54°C. While you wait, roast the squash and red onion at 190°C and steam the pepper, broccoli and chilli until they’re all al dente. Serve with a sprinkling of chopped spring onion.