Beef Rump Steak in Hoisin Plum Sauce
with Mashed Potato and Roasted Pak Choi
- Soya
- Celery
- May contain traces of allergens
A twist on Chinese chicken with plum sauce, this Roasted Chicken Breast in Hoisin Plum Sauce is a fusion favourite. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
250 grams
Beef Rump Steak
2 unit(s)
Pak Choi
(May be present: Celery)
2 unit(s)
Plum
10 grams
Chicken Stock Paste
30 grams
Hoisin Sauce
(Contains: Soya)
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
When boiling, add the garlic and potatoes to the water and cook until you can easily slip a knife through the potatoes, 15-20 mins.
While the potatoes cook, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Halve the plums, remove the stone and slice each plum into 12 thin wedges.
Add the pak choi to a small baking tray. Drizzle a little oil over the top, season with salt and pepper, then pop on the top shelf of your oven until tender, 5-10 mins.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest while you make the sauce. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Give the pan a wipe clean, then return to medium-high heat. Add the butter (see pantry for amount) and allow it to melt.
Once melted, add the plums and fry, turning occasionally, until softened, 2-3 mins.
Pour in the chicken stock paste, hoisin sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat slightly and gently simmer until thickened, 3-5 mins.
Add a splash of water if it thickens too much. Once cooked, set aside.
Meanwhile, once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Reheat the plum sauce with a splash of water if you need to.
Slice the steaks widthways, then serve on your plates alongside the veg and mash.
Spoon the hoisin plum sauce to finish.
