Peppery Rump Steak with Veggies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 lean Steak (e. g. rump, approx. 200 g each)
- 2 Tbsps dark soy sauce
- ½ lemon (juice)
- 1 generous pinch small, green peppercorns (in brine)
- 1 pinch cayenne pepper
- 1 jar small, green peppercorns (in brine)
- 1 tsp Oil
- For the vegetables
- 4 cups Broccoli (blanched)
- 1 cup Snap pea
- 2 ¾ cups green Asparagus tip
- 2 carrots (sliced)
- 1 small Red pepper (cut into bite-sized pieces)
- 1.333 cups Oyster mushrooms (sliced)
- 1 scallion (geen parts set aside, rest chopped)
- 1 ½ Tbsps clarified butter
Preparation
Kitchen utensils
1 Small skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Citrus juicer, 1 Plate, 1 Fork, 1 Small bowl
Preparation steps
1.
Place the meat in a freezer bag with the soy sauce, lemon juice, pink pepper, cayenne pepper, oil and 1 tsp of the liquid from the green peppercorns. Rub the marinade into the meat, then marinate in the refrigerator for at least 30 minutes.
2.
Remove the meat from the marinade and heat 1/2 tsp clarified butter in a pan. Fry the meat on a high heat for 1 minute on each side. Add the drained peppercorns, wrap in aluminium foil and leave to rest in the oven at 80°C, 160°F, slow for 10-15 minutes. Add the marinade to the pan with 2-4 tbsp water if necessary.
3.
Heat the remaining clarified butter in a wok or a large frying pan and briefly stir-fry the vegetables. Add 2-4 tbsp water, season lightly with salt and ground black pepper and, stirring continuously, cook until the vegetables are al dente and not too soft.
4.
Arrange the meat and vegetables on plates, add the meat juices and the juices from the frying pan and serve garnished with the spring onion leaves.
