Fast Tonkatsu Beef Rump Steaks

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs tonkatsu sauce
• 200g cabbage
• 1pcs carrot
• 1pcs spring onion
• 2pcs beef rump steaks
• 10ml sesame oil
• 50g baby spinach leaves
• 5g toasted sesame seeds
• 5ml honey
• 15ml soy sauce
• 15ml neutral-flavoured oil
• 10ml white wine vinegar
• 1ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Make sauce
   Meanwhile, put the tonkatsu sauce and 1 tsp honey in a bowl and stir until combined.
3. Step 3 — Prep vegetables
   Shred the cabbage with a sharp knife or mandoline. Halve the carrot lengthwise and thinly slice. Thinly slice the spring onion on an angle.
4. Step 4 — Cook steaks
   Drizzle the steaks with the sesame oil and season with pepper. Heat a medium frypan over high heat until hot (it's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan.
5. Step 5 — Add sauce
   Add the tonkatsu mixture to the frypan and bring to a simmer. Cook, stirring, for 30 secs or until slightly thickened. Return the steaks and any resting juices to the pan and cook, turning constantly, until well coated. Remove from the heat.
6. Step 6 — Toss salad and serve
   Meanwhile, whisk 1 tbs soy sauce, 1 tbs oil, 2 tsp white wine vinegar and ¼ tsp sugar in a large bowl until combined. Add the cabbage, carrot and spinach and gently toss to combine. Fluff the rice with a fork and stir in the sesame seeds. Divide the sesame rice, steaks and salad among plates and scatter over the spring onion to serve.

Allergens

Soy, Sulphites, Sesame