Sensational Flavour – Beautiful
This delicious steak sandwich recipe is adapted from our friends over at N&C Produce
The website is a hive of meaty treats, and is perfect for anyone looking for recipe inspiration at this time.
Stir Fry Rump Steak This recipe uses thin cut beef steaks, and is topped off with some caramelised mushrooms, to give it some more depth and bite. It’s finished by being smothered in a homemade relish, but you could just as easily use a shop bought relish of your choice. Stir Fry Rump Steak
Prep Time: 20 mins
Cook Time: 10 minutes
- 4 rump steaks (thinly sliced)
- salt and black pepper
- 2tsp Dijon mustard
- 2tbsp olive oil
- 1 medium onion, peeled and finely sliced
- 200g mushrooms, sliced
- 1tsp sugar
- 2tbsp balsamic vinegar
For the relish
- 2tbsp tomato ketchup
- 2tbsp sweet chilli sauce
- 1tsp dried chilli flakes
- 2tbsp mayonnaise
- 4 small baguettes, warmed
- Salad, to garnish
Remove the steaks from the fridge at least 20 minutes before you’ll be cooking them to let them get up to room temperature. Slice the steaks thinly against the grain, then transfer them to a plate or bowl.
Pour in 1tbsp olive oil and add the mustard and give the steak slices a good stir (or use your hands), to make sure the slices are nice and coated. Cover and leave to one side.
To cook the caramelised mushrooms, heat the remaining 1tsp of oil in a large pan and cook the onions and mushrooms for 4-5 minutes under a low heat until they’re nice and soft. Add the sugar and the balsamic vinegar. Cook for another 5 minutes until slightly caramelised. Remove from the heat and transfer the mixture to a small bowl.
Meanwhile, to prepare the relish, get a small bowl and mix all the ingredients together and set aside.
Return the pan to the heat until hot, you don’t need to add oil, as that’s on the steak. Cook the steak slices for 3-4 minutes or until your liking.
Cut the bread in half and spread with the relish and salad. Top with the steak, caramelised mushrooms and onions and top it with some more relish.
Serve with chips or wedges and some extra relish for dunking.
Stir Fry Rump Steak
- Mixing Bowl – Non Metal
- Chopping Board
- Small Wok
- 500 g Rump Steak Cut into Fine Strips
- 2 tbsp Balsamic Vinegar Regular Brand is fine
- 2 tbsp Dark Soy Sauce Regular Brand is fine
- 2 tbsp Worcestershire Sauce Lea & Perrin
- 1 Bunch of Spring Onions Slice Diagonal – Fine
- 200 g Pimento Peppers Roasted – Fine Sliced
- 300 g Egg Noodles Good Quality
- STEP 1Place the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, even better overnight!
- STEP 2Heat a small dry wok until very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
- If you have ever tried making a stir-fry at home and feel like you could have done better, just try again! The one common mistake that rookie cooks make is that they add too many things to their wok at once.