Traditional Chinese spices and a salty / sweet broth adds an extra flavor dimension to Aussie grassfed sirloin medallions; topped with a crunch-tastic slaw for more veggie power.
Alternate cuts: Center cut steak, filet steaks
For the medallions:
Four 11-oz. trimmed Aussie grassfed beef sirloin medallions
1 tsp sesame oil
2 tsp ground Chinese five spice
7 oz. trimmed and quartered shiitake mushrooms
7 oz. trimmed and quartered enoki mushrooms
1 small deseeded and finely chopped chili
2 tbsp rice vinegar
3 tbsp caster sugar
For the broth:
1 inch piece of ginger, julienne cut
2 cloves thinly sliced garlic
1 tbsp peanut oil
1 stalk lemongrass, trimmed, halved sideways and bruised
3 cups brown beef stock
2 1/2 tbsp oyster sauce
2 1/2 tbsp kecap manis (sweet soy)
For the slaw:
1/3 cup lime juice
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
4 oz. sugar snap peas, trimmed, julienne cut
4 oz. snow peas, trimmed, julienne cut
1 each red onion, thinly sliced
8 each baby cucumbers, thinly sliced into ribbons
1 large pear, trimmed, seeds removed and julienne cut
1 cup shredded purple cabbage
1/2 cup picked mint leaves
1/2 cup picked coriander leaves
3 tbsp roasted black and white sesame seeds
To prep: 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.
For 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 flavors have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
For the medallions: 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.
For the slaw: Whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season to taste.
To serve: 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.