Ingredients:
750 g Beef rump steak
250 g white basmati rice
3 medium onions
4 sprigs of coriander
2 Tbsp soy sauce
4 Tbsp peanut oil
1 Tbsp water
2 Tbsp plain flour
Salt to taste
Ground pepper to taste

METHOD:
Peel and slice the onions, wash, dry and thin the parsley
Cut the meat into strips and place it in a deep dish. Spread the sliced ​​onions over the meat, drizzle with the soy sauce, peanut oil, and water, sprinkle with pepper and flour and mix well.  Leave to marinate for 20 mins in fridge.
Cook rice according to instructions on packet.
Heat 2 Tbsp of oil in a large pan, sauté the beef in small batches for 2 mins.
Remove the meat from the pan, pour a Tbsp of oil and sauté the onions for 5 mins. Pour in the marinade juice and bring to the boil, then add the meat, salt, pepper and cook for 2 mins.
Place the rice in bowls. Divide the meat with the onions among the plates. Drizzle with sauce. Garnish with coriander sprigs. Serve hot.