The Dinner Project

This incredible dish is made with crispy Asian slaw, pickled mushrooms and a black broth. 


  • 4 x 300g Beef Rump Medallions, trimmed

  • 1 tsp sesame oil

  • 2 tsp ground Chinese five spice

  • 1 tbs peanut oil

  • 200g shiitake mushrooms, trimmed, quartered

  • 200g enoki mushrooms, trimmed, quartered

  • 1 small chilli, seeds removed, finely chopped

  • 2 tbs rice vinegar

  • 3 tsp caster sugar

  • Broth

  • 2 tbs peanut oil

  • 3cm piece ginger, cut into julienne (matchsticks)

  • 1 stalk lemon grass, trimmed, halved lengthwise, bruised

  • 2 cloves garlic, thinly sliced

  • 750ml (3 cups) good quality brown beef stock

  • 2½ tbs oyster sauce or to taste

  • 2½ tbs kecap manis  (sweet soy) or to taste

  • Asian Slaw

  • 80ml (1/3 cup) lime juice

  • 2 tbs soy sauce

  • 1 tbs honey

  • 1 tbs sesame oil

  • 100g sugar snap peas, trimmed, cut into julienne (matchsticks)

  • 100g snow peas, trimmed, cut into julienne (matchsticks)

  • 1 red onion, thinly sliced

  • 8 baby cucumbers, thinly sliced into ribbons

  • 1 large pear, trimmed, seeds removed, cut into julienne (matchsticks)

  • 1 cup shredded purple cabbage

  • ½ cup picked mint leaves

  • ½ cup picked coriander leaves

  • 3 tsp roasted black & white sesame seeds


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 507kj
  • Fat Total 21g
  • Saturated Fat 5g
  • Protein 51g
  • Carbohydrate 33g
  • Sugar 15g
  • Sodium 886mg

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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  • 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.
  • Meat Standards Australia (MSA) – MSA is a quality grading system designed to help you select tender, tasty and juicy beef and lamb every time. For cuts to be graded MSA, certain standards must be maintained from paddock to plate. MSA grades each cut for a number of suitable cooking methods to ensure the best eating experience. To find MSA beef or lamb look for the symbol.
  • When slicing your steak slice against the grain to aid tenderness.
  • Download the free “Steak Mate” app to cook the perfect steak every time.

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