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.
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.