Spiced beef rump medallions and Asian slaw broth

This simple and healthy beef dish is high-end gourmet at home.

  • Serves 6
  • Prep Time 30 mins
  • Cooking Time 20mins
Spiced beef rump medallions and Asian slaw broth


  • Serves 6


Asian slaw

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  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.
  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.
  3. 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.
  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.
  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.
  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.


  • When making the broth, you need to have a balance of slaty and sweet. Use your oyster sauce and kecap manis to balance the flavour and to your own personal taste.
  • Substitute Asian mushrooms with button mushrooms.
  • Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest.
  • Substitute rump medallions with eye fillet centre cut steak, sirloin steaks or scotch fillet steaks.
  • Use a mandolin to shave your baby cucumbers into ribbons.
  • When slicing your steak slice against the grain to aid tenderness.