Sesame Honey Glazed Rump Steak
with Hoisin Noodles, Pak Choi and Mushrooms
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Sesame
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Walnuts
- Macadamia Nuts
- Almonds
- Peanut
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Cashew nuts
Our Sesame Honey Roasted Rump Steak is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
300 grams
21 Day Aged British Rump Steaks
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
(May be present: Celery)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
80 grams
Sliced Mushrooms
20 grams
Ketjap Manis
(Contains: Soya)
60 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
5 grams
Sesame Seeds
(Contains: Sesame May be present: Nuts, Pistachio nuts, Walnuts, Macadamia Nuts, Almonds, Peanut, Hazelnuts, Pecan Nuts, Brazil nuts, Cashew nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Remove the steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then separate the leaves.
When your pan of water is boiling, add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Heat a drizzle of oil in a frying pan on high heat.
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry until starting to brown, 3-4 mins.
Add the pak choi and stir-fry until just softened and the mushrooms have browned, 3-4 mins.
Add the garlic and fry for 30 secs more
Stir the ketjap manis, hoisin sauce, soy and water for the sauce (see pantry for amount) into the veg pan. Simmer until thickened slightly, 3-4 mins.
Stir the cooked noodles through the sauce.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. Cover to keep warm.
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 for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Reheat the noodles with a splash of water if you feel it needs it.
Share your hoisin noodles between your serving bowls and top with your sliced steak.
Drizzle over the honey and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
