Wow friends and family with Justine Schofield’s tasty Oriental dish.


  • 1 x 250g Rump steak

  • Marinade

  • 1 tsp Asian 5 spice

  • 1 tbs. honey

  • 1 tbs. light soy sauce

  • ½ tsp sesame oil

  • 1 clove of garlic, crushed

  • 1 tsp tomato sauce

  • 1 tsp chilli flakes (optional)

  • 1 bunch of bok choy, cut in half and washed well

  • 1 bunch of broccolini, trimmed

  • 1 packet of hokkien noodles

  • Dipping Sauce

  • 1 tsp fish sauce

  • Juice of 1 lime

  • 1 tsp caster sugar

  • 1 tsp finely grated ginger

  • ½ tsp sesame oil

  • 1 tsp sambal oelek (or any other chilli sauce)

  • ½ stalk of lemongrass, tough outer leaves removed, chopped


  • 1.

    In a large bowl, mix the marinade together. Leave the steak whole and place in marinade. Cover and put in the fridge for 15 minutes. In the mean time make the dipping sauce by mixing the fish sauce, lime juice, caster sugar, ginger, sesame oil, sambal oelek and lemongrass.

  • 2.

    In a steamer, steam the bok choy and broccolini for 4 minutes until just tender. For the noodles, place in a bowl of boiling water until loosened.

  • 3.

    Either on the barbeque or a hot grill sear the steak for 2-3 minutes on each side. Basting and turning the meat frequently while cooking (this will ensure the honey does not burn on the grill). Let the meat rest for 4 minutes before slicing.

  • 4.

    In separate bowls distribute the noodles and the Asian greens. Add a tablespoon of the dipping sauce to each bowl. Serve the sliced meat on a separate plate with the remaining dipping sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1125kj
  • Fat Total 28g
  • Saturated Fat 8g
  • Protein 61g
  • Carbohydrate 163g
  • Sugar 21g
  • Sodium 716mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 40 minutes

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