For the jam, peel and finely dice the ginger and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Heat 1 tablespoon of oil in a large pot. Fry ginger, approx. 1⁄3 garlic and chilli in it.
Add tomatoes. Stir in jam sugar, 1 teaspoon salt and vinegar. Bring to the boil and let everything simmer for 6-8 minutes at high heat while stirring. Pour into the hot rinsed glasses. Close them immediately, turn them upside down for a few minutes, turn them over again and let them cool down.
The jam can be stored unopened for about 3 months.
Heat 1 tablespoon of oil in a pot. Fry the rest of the garlic and rice. Add 1/2 l water, bring to the boil and stir in broth. Cook for about 20 minutes.
Pat the steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 1-2 minutes on each side. Then fry on medium heat for one pink (medium) fried steak on each side for 2-3 minutes.
Season with salt and pepper. Wrap in aluminium foil and let it rest for about 10 minutes.
Wash coriander, dab dry, chop leaves and sprinkle over rice. Serve steaks with rice and some tomato jam.