Hankering after good ol’ steak and potatoes? Fulfill your craving – with flavourful twists! THIS rump is glazed with a refined-sugar-free teriyaki sauce and served on a bed of pak choi and edamame, and THESE wedges are coated in garlic, ginger, and sesame oil. Delish!
Teriyaki Rump On Stir-Fried Greens
Teriyaki Rump On Stir-Fried Greens
with flavoured sweet potato wedges, pak choi & edamame beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beef
- Cornflour
- Edamame Beans
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Pak Choi
- Sesame Oil
- Sweet Potato
- Teriyaki Glaze
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Paper Towel
AS SWEET AS CAN BE
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in ½ the sesame oil, ½ the grated garlic, ½ the grated ginger, and ½ the sliced chilli. Toss through a drizzle of your own oil if necessary, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
OPEN SESAME
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Submerge the shelled edamame beans in boiling water until heated through. Drain on completion and set aside. In a small bowl, mix the cornflour with 5ml of cold water until dissolved to form a paste. Set aside.
STIR FRY YOUR GREENS
Separate the leaves of the trimmed pak choi and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a good drizzle of the remaining sesame oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened and beginning to char. Add in the pak choi leaves and sauté for 1-2 minutes until wilted. On completion, remove from heat, and stir through the edamame beans and some seasoning. Transfer to a bowl, cover to keep warm, and set aside for serving.
NOTHING YUCKY ABOUT TERIYAKI
Wipe down the pan and return it to a medium heat with 30ml of water. Add in the teriyaki glaze and the remaining ginger and garlic. Stir for 1-2 minutes until combined. Mix in the cornflour paste and cook for 5-7 minutes until thickened, stirring occasionally. Remove the pan from the heat.
WHILE THE SAUCE IS COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry for 2-3 minutes per side or until cooked to your preference. Reduce the heat to medium and baste the top with the teriyaki sauce. Flip, baste the other side, and cook for 1-2 minutes. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
HEALTHY FEASTING!
Plating up the pak choi and edamame bean stir fry. Lay the glazed rump on top and side with the wedges. Sprinkle over the toasted seeds and the remaining chilli to taste. Drizzle with any remaining teriyaki sauce. Have a good one, Chef!
Sweet Potato - 250g
Sesame Oil - 7,5ml
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
White Sesame Seeds - 5ml
Edamame Beans - 100g
Cornflour - 2,5ml
Pak Choi - 150g
Teriyaki Glaze - 57,5ml
Free-range Beef Rump - 160g
AS SWEET AS CAN BE
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in ½ the sesame oil, ½ the grated garlic, ½ the grated ginger, and ½ the sliced chilli. Toss through a drizzle of your own oil if necessary, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
OPEN SESAME
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Submerge the shelled edamame beans in boiling water until heated through. Drain on completion and set aside. In a small bowl, mix the cornflour with 7,5ml of cold water until dissolved to form a paste. Set aside.
STIR FRY YOUR GREENS
Separate the leaves of the trimmed pak choi and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a good drizzle of the remaining sesame oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened and beginning to char. Add in the pak choi leaves and sauté for 1-2 minutes until wilted. On completion, remove from heat, and stir through the edamame beans and some seasoning. Transfer to a bowl, cover to keep warm, and set aside for serving.
NOTHING YUCKY ABOUT TERIYAKI
Wipe down the pan and return it to a medium heat with 60ml of water. Add in the teriyaki glaze and the remaining ginger and garlic. Stir for 1-2 minutes until combined. Mix in the cornflour paste and cook for 5-7 minutes until thickened, stirring occasionally. Remove the pan from the heat.
WHILE THE SAUCE IS COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry for 2-3 minutes per side or until cooked to your preference. Reduce the heat to medium and baste the top with the teriyaki sauce. Flip, baste the other side, and cook for 1-2 minutes. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
HEALTHY FEASTING!
Plating up the pak choi and edamame bean stir fry. Lay the glazed rump on top and side with the wedges. Sprinkle over the toasted seeds and the remaining chilli to taste. Drizzle with any remaining teriyaki sauce. Have a good one, Chef!
Sweet Potato - 500g
Sesame Oil - 15ml
Garlic Cloves - 2
Fresh Ginger - 20g
Fresh Chilli - 1
White Sesame Seeds - 10ml
Edamame Beans - 200g
Cornflour - 5ml
Pak Choi - 300g
Teriyaki Glaze - 120ml
Free-range Beef Rump - 320g
AS SWEET AS CAN BE
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in ½ the sesame oil, ½ the grated garlic, ½ the grated ginger, and ½ the sliced chilli. Toss through a drizzle of your own oil if necessary, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
OPEN SESAME
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Submerge the shelled edamame beans in boiling water until heated through. Drain on completion and set aside. In a small bowl, mix the cornflour with 10ml of cold water until dissolved to form a paste. Set aside.
STIR FRY YOUR GREENS
Separate the leaves of the trimmed pak choi and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a good drizzle of the remaining sesame oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened and beginning to char. Add in the pak choi leaves and sauté for 2-3 minutes until wilted. On completion, remove from heat, and stir through the edamame beans and some seasoning. Transfer to a bowl, cover to keep warm, and set aside for serving.
NOTHING YUCKY ABOUT TERIYAKI
Wipe down the pan and return it to a medium heat with 125ml of water. Add in the teriyaki glaze and the remaining ginger and garlic. Stir for 1-2 minutes until combined. Mix in the cornflour paste and cook for 5-7 minutes until thickened, stirring occasionally. Remove the pan from the heat.
WHILE THE SAUCE IS COOKING...
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, fry for 2-3 minutes per side or until cooked to your preference. Reduce the heat to medium and baste the top with the teriyaki sauce. Flip, baste the other side, and cook for 1-2 minutes. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
HEALTHY FEASTING!
Plating up the pak choi and edamame bean stir fry. Lay the glazed rump on top and side with the wedges. Sprinkle over the toasted seeds and the remaining chilli to taste. Drizzle with any remaining teriyaki sauce. Have a good one, Chef!
Sweet Potato - 750g
Sesame Oil - 22,5ml
Garlic Cloves - 3
Fresh Ginger - 30g
Fresh Chillies - 2
White Sesame Seeds - 15ml
Edamame Beans - 300g
Cornflour - 7,5ml
Pak Choi - 450g
Teriyaki Glaze - 165ml
Free-range Beef Rump - 480g
AS SWEET AS CAN BE
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in ½ the sesame oil, ½ the grated garlic, ½ the grated ginger, and ½ the sliced chilli. Toss through a drizzle of your own oil if necessary, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
OPEN SESAME
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Submerge the shelled edamame beans in boiling water until heated through. Drain on completion and set aside. In a small bowl, mix the cornflour with 15ml of cold water until dissolved to form a paste. Set aside.
STIR FRY YOUR GREENS
Separate the leaves of the trimmed pak choi and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a good drizzle of the remaining sesame oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened and beginning to char. Add in the pak choi leaves and sauté for 2-3 minutes until wilted. On completion, remove from heat, and stir through the edamame beans and some seasoning. Transfer to a bowl, cover to keep warm, and set aside for serving.
NOTHING YUCKY ABOUT TERIYAKI
Wipe down the pan and return it to a medium heat with 250ml of water. Add in the teriyaki glaze and the remaining ginger and garlic. Stir for 1-2 minutes until combined. Mix in the cornflour paste and cook for 5-7 minutes until thickened, stirring occasionally. Remove the pan from the heat.
WHILE THE SAUCE IS COOKING...
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, fry for 2-3 minutes per side or until cooked to your preference. Reduce the heat to medium and baste the top with the teriyaki sauce. Flip, baste the other side, and cook for 1-2 minutes. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
HEALTHY FEASTING!
Plating up the pak choi and edamame bean stir fry. Lay the glazed rump on top and side with the wedges. Sprinkle over the toasted seeds and the remaining chilli to taste. Drizzle with any remaining teriyaki sauce. Have a good one, Chef!
Sweet Potato - 1kg
Sesame Oil - 30ml
Garlic Cloves - 4
Fresh Ginger - 40g
Fresh Chillies - 2
White Sesame Seeds - 20ml
Edamame Beans - 400g
Cornflour - 10ml
Pak Choi - 600g
Teriyaki Glaze - 230ml
Free-range Beef Rump - 640g
Woolies Products in this dish
