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Spiced Beef Rump Medallions with Asian Slaw and Black Broth
BEEFANDLAMB.COM.AU29Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 tsp. sesame oil
- 2 tsp. five-spice (Chinese, ground)
- 1 Tbsp. peanut oil
- 200 grams shiitake mushrooms (trimmed and quartered)
- 200 grams enoki mushrooms (trimmed and quartered)
- 1 chilli (small, seeds removed, finely chopped)
- 2 Tbsp. rice vinegar
- 3 tsp. caster sugar
- 2 Tbsp. peanut oil
- 3 cms ginger (piece, cut into matchsticks)
- 1 stalk lemon grass (trimmed, halved lengthwise and bruised)
- 2 cloves garlic (thinly sliced)
- 3 cups salt (reduced beef stock)
- 2 1/2 Tbsp. oyster sauce
- 2 1/2 Tbsp. kecap manis
- 80 mL lime juice
- 2 Tbsp. soy sauce
- 1 Tbsp. honey
- 1 Tbsp. sesame oil
- 100 grams sugar snap peas (trimmed, cut into matchsticks)
- 100 grams snow peas (trimmed, cut into matchsticks)
- 1 red onion (thinly sliced)
- 8 baby cucumbers (thinly sliced into ribbons)
- 1 pear (large, trimmed, seeds removed, cut into matchsticks)
- 1 cup purple cabbage (shredded)
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 3 tsp. white sesame seeds (roasted black and)
- 1,200 grams beef rump (medallions, trimmed)
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