- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 kohlrabi
- 100g kale
- 150g white basmati rice
- 2 butcher's centre cut steaks
- 1 tbsp sesame oil
- 50g tamari
- 1 lime
- 400ml boiling water
- Sea salt
- Freshly ground pepper
Take the steaks out of the fridge and remove all packaging. Pop them on a plate and allow them to war to room temperature while you prepare the rest of the dish.
Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10mins to finish cooking the rice.
While the rice cooks, peel the garlic and crush or finely grate it. Peel the ginger and finely chop it. Halve the chilli, flicking out the seeds and pith if you prefer less heat, and finely chop it.
Trim the base off the kohlrabi. Pull away the leaves and stalks and roughly shred them. Chop the main bulb into matchsticks. Strip the kale leaves away from their tough stalks, and chop the leaves into small pieces.
Warm a pan over a high heat for 2 mins. Rub a generous pinch of salt and pepper into the steaks. When the pan is hot, add 1 tbsp sesame oil. Add the steaks and cook for 2-3 mins per side for pink middles, or for a min or two longer if you like your steak more cooked through. Transfer to a plate and set aside to rest for a few mins.
Lower the heat under the pan to medium and add the chopped kohlrabi bulb and leaves, along with the kale, garlic, chilli and ginger. Pour in the tamari along with 100ml boiling water. Stir fry for 2-3 mins, till the greens are tender.
Pile the rice onto plates and spoon over the greens. Slice the steaks and arrange on top. Serve with wedges of lime on the side for squeezing.