Teriyaki Glazed Rump Steak
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Teriyaki Glazed Rump Steak

Teriyaki Glazed Rump Steak

with Zesty Jasmine Rice, Charred Greens and Peanuts

This Teriyaki Glazed Rump Steak takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:
Peanut
Sesame
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

1 unit(s)

Lime

1 bunch(es)

Coriander

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

80 grams

Sugar Snap Peas

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

75 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2659 kJ
Energy (kcal)636 kcal
Fat14.9 g
of which saturates4.1 g
Carbohydrate79.2 g
of which sugars15.5 g
Protein46.3 g
Salt2.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Rolling Pin
Grater
Knife
Medium Bowl
Large Frying Pan
Fork
Aluminum Foil

Instructions

1

Remove the steaks from your fridge to allow them to come up to room temperature.

Pour the water (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

While the rice cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Zest and cut the lime into wedges. Roughly chop the coriander (stalks and all).

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin. 

3

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and sugar snap peas to the pan and stir-fry until tender, 3-4 mins. Season with salt and pepper.

Add the garlic and sesame seeds, toss to coat and fry, stirring, for 30 secs.

Once fragrant, transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

4

Return the (now empty) pan to high heat with a drizzle of oil.

Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

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. IMPORTANT: Wash your hands and equipment after handling raw meat.

5

Add the teriyaki sauce to the pan and turn the steaks to coat, then remove from the heat.

Transfer the steaks to a plate, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steaks are safe to eat when browned on the outside

In the meantime, fluff up the rice with a fork, add a squeeze of lime juice from a lime wedge and stir through the lime zest.

6

When ready to serve, slice the steaks widthways into 1cm thick slices and share between your plates. Spoon over the remaining teriyaki glaze from the pan.

Serve the zesty rice and charred greens alongside, then sprinkle over the coriander and peanuts to finish.

Serve with any remaining lime wedges for squeezing over.

Enjoy!

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