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How to make rare rump steak with Asian greens, chilli and roasted peanuts

Wednesday 04 July 2018 16:36 BST
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Rare rump steak with radish, Asian greens, chilli, soy and roasted peanuts

This beautiful and nutritious dish is inspired by the flavours of Asian cooking. Slice the steaks at a jaunty angle just before plating up and you will have a stunningly presented but (secretly) very simple to prepare dish to present to your guests or family. The recipe calls for choy sum greens. This literally means “vegetable heart” in Cantonese, and can be applied to the “heart” or flowering stem of almost any vegetable including non-traditional east Asian greens such as broccoli.

Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 tbsp olive oil
4 6oz rump steaks 
Salt and pepper
2 cloves garlic sliced
1 red chilli, sliced
1 knob of ginger cut into matchsticks
1 tbsp light soy sauce
1 tbsp balsamic vinegar
1 tbsp sesame oil
100g radishes cut into quarters
200g long stemmed broccoli, trimmed
200g choy sum, trimmed
50g roasted peanuts, crushed

Heat a large frying pan and while you are waiting for the pan to heat, season the steaks with salt and pepper.

Once the pan is hot, add 1 tablespoon of the olive oil and cook the steaks for 2 minutes on each side, or for a little longer if you like your steak more well done; when cooked remove from the pan and keep in a warm place.

In the same pan, add another tablespoon of olive oil and fry the garlic for 1 minute or until lightly toasted, now add the chilli and cook for a further 30 seconds, before adding the ginger, soy, balsamic vinegar and sesame oil.

Once the dressing comes up to the boil, add the radishes and broccoli and cook for 1 minute. Add the choy sum and cook for a further minute, before removing from the heat.

Slice the steaks and divide between 4 warm plates, top with the radish, broccoli and Asian greens dressing, sprinkle with peanuts and serve at once.

Recipe from loveradish.co.uk

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