Beef

Spiced Beef Rump Medallions And Asian Slaw Broth

Name: Spiced Beef Rump Medallions And Asian Slaw Broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 x 300 gram Beef rump medallions trimmed; 1 teaspoon Sesame oil; 2 teaspoon Chinese Five Spice ground; 1 tablespoon Peanut oil; 200 gram Shiitake mushrooms trimmed (quartered); 200 gram Enoki mushrooms trimmed (quartered); 1 small Chilli seeds removed (finely chopped); 2 tablespoon Rice vinegar; 3 teaspoon Caster sugar; 2 tablespoon Peanut oil; 3 centimetre Ginger cut into julienne (matchsticks); 1 stalk Lemon grass trimmed (halved lengthwise, bruised); 2 clove Garlic thinly sliced; 750 millilitre Good quality brown beef stock 3 cups; 2½ tablespoon Oyster sauce or to taste; 2½ tablespoon Kecap manis (sweet soy or to taste); 80 millilitre Lime juice 1/3 cup; 2 tablespoon Soy sauce; 1 tablespoon Honey; 1 tablespoon Sesame oil; 100 gram Sugar snap peas trimmed (cut into julienne (matchsticks)); 100 gram Snow peas trimmed (cut into julienne (matchsticks)); 1 Red onion thinly sliced; 8 Baby cucumbers thinly sliced into ribbons; 1 large Pear trimmed (seeds removed, cut into julienne (matchsticks)); 1 cup Purple cabbage shredded; ½ cup Mint leaves picked; ½ cup Coriander leaves picked; 3 teaspoon Roasted black & white sesame seeds

Preparation30min

Cooking20min

Ready in50min

Serves6

Spiced Beef Rump Medallions And Asian Slaw Broth

Ingredients

4 x 300 gram Beef rump medallions trimmed
1 teaspoon Sesame oil
2 teaspoon Chinese Five Spice ground
1 tablespoon Peanut oil
200 gram Shiitake mushrooms trimmed, quartered
200 gram Enoki mushrooms trimmed, quartered
1 small Chilli seeds removed, finely chopped
2 tablespoon Rice vinegar
3 teaspoon Caster sugar
2 tablespoon Peanut oil
3 centimetre Ginger cut into julienne, matchsticks
1 stalk Lemon grass trimmed, halved lengthwise, bruised
2 clove Garlic thinly sliced
750 millilitre Good quality brown beef stock 3 cups
2½ tablespoon Oyster sauce or to taste
2½ tablespoon Kecap manis, sweet soy or to taste
80 millilitre Lime juice 1/3 cup
2 tablespoon Soy sauce
1 tablespoon Honey
1 tablespoon Sesame oil
100 gram Sugar snap peas trimmed, cut into julienne (matchsticks)
100 gram Snow peas trimmed, cut into julienne (matchsticks)
1 Red onion thinly sliced
8 Baby cucumbers thinly sliced into ribbons
1 large Pear trimmed, seeds removed, cut into julienne (matchsticks)
1 cup Purple cabbage shredded
½ cup Mint leaves picked
½ cup Coriander leaves picked
3 teaspoon Roasted black & white sesame seeds

Method

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.
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.
Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for 3½ 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.
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.
To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
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.