Spiced beef rump medallions and Asian slaw broth
This simple and healthy beef dish is high-end gourmet at home.
Ingredients
Simple ingredients, wonderful result.
Asian slaw12 ingredients
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
- 02
Step 2
To make the broth, place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavours have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
- 03
Step 3
Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for ½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve.
- 04
Step 4
Leave rump pan on heat add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve.
- 05
Step 5
To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
- 06
Step 6
Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced Beef rump; pour over broth, serve immediately.
