To prepare the ingredients, peel and grate the ginger and carrot. Finely shred the red cabbage and finely chop the coriander. Juice the lemon.

Place the brown rice into a sieve and rinse with water until it runs clear. Place the rice and hot 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 the rice is tender and the water has absorbed.

Meanwhile, combine half of the olive oil, the soy sauce, and ginger in a medium bowl. Finely chop the white section of the spring onions and add to the bowl. Finely slice the green parts of the spring onion and set aside. Add the beef rump steaks to the marinade and rub to coat well. Set aside for at least 10 minutes.

In a small bowl combine the tahini, lemon juice, honey, warm water and remaining olive oil. You can adjust the consistency of the dressing with a little more water if you like. Season to taste with salt and pepper.

In a large bowl combine the brown rice, red cabbage, carrot, reserved green spring onion and the coriander. Pour the tahini dressing over the slaw and toss to coat well.

Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm and rest for 5 minutes.

To serve, divide the steaks and Asian slaw between plates.