Beef Tomato & Spinach Curry

Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until rice is soft. Drain.

Rub the premium beef rump steak with half of the olive oil and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the rump steak and cook for 2 minutes on each side. Transfer to a plate and cover with foil to rest while you prepare the curry sauce.

Heat the remaining olive oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Chennai curry paste and a splash of water and cook for 1 minute or until fragrant. Add the diced tomatoes and bring to the boil. Reduce the heat to low and simmer for 5 minutes.

Cut the steak into 5mm thick slices. It may still be a little undercooked but it will continue cooking in the curry sauce. Fold the sliced steak through the curry sauce with the baby spinach. Simmer for 2 minutes or until the spinach is wilted and the steak is heated through.