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!
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
21 Day Aged British 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, Sesame)
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
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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.
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!
