Where To Buy
Wondering where to buy authentic Australian beef and lamb?
Find our logo at a retailer near you!
Find Out More
MLA Spiced Aussie Beef Sirloin Medallions, Crispy Asian Slaw, Pickled Mushrooms and Black Broth
- Prep time 40Min
- Cook time 10Min
- Technique Pan Fry / Saute, Stir Fry
- Meat Beef
- Cut Sirloin
- Serves 6
Flavorful Aussie beef sirloin medallions served with crunchy Asian slaw, tangy pickled mushrooms, and savoury black broth.
Ingredients
Alternate cuts: Centre-cut steak, filet steaks
For the medallions:
-
1.25 kg trimmed Aussie grassfed beef sirloin medallions
-
1 tsp sesame oil
-
2 tsp ground Chinese five spice
-
200 g trimmed and quartered shiitake mushrooms
-
200 g trimmed and quartered enoki mushrooms
-
1 small deseeded and finely chopped chilli
-
2 tbsp rice vinegar
-
3 tbsp caster sugar
For the broth:
-
2.5 cm piece of ginger, julienne cut
-
2 cloves of thinly sliced garlic
-
1 tbsp peanut oil
-
1 stalk lemongrass, trimmed, halved sideways and bruised
-
3 cups brown beef stock
-
2½ tbsp oyster sauce
-
2½ tbsp kecap manis (sweet soy)
For the slaw:
-
⅓ cup lime juice
-
2 tbsp soy sauce
-
1 tbsp honey
-
1 tbsp sesame oil
-
115 g sugar snap peas, trimmed, julienne cut
-
115 g snow peas, trimmed, julienne cut
-
1 each red onion, thinly sliced
-
8 baby cucumbers, thinly sliced into ribbons
-
1 large pear, trimmed, seeds removed and julienne cut
-
1 cup shredded purple cabbage
-
½ cup picked mint leaves
-
½ cup picked coriander leaves
-
3 tbsp roasted black and white sesame seeds
Method
To prep:
Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
For the broth:
-
Place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer.
-
Reduce heat and simmer gently for 10 minutes or until flavors have developed.
-
Cover with foil and keep warm, re-heat over high heat when ready to serve.
For the medallions:
-
Heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking.
-
Transfer to an oven tray and rest for 5 minutes before carving, to serve.
-
Leave rump pan on heat, add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed.
-
Keep warm until ready to serve.
For the slaw:
-
Whisk lime juice, soy and honey in a large bowl.
-
Add remaining ingredients and toss well to combine; season to taste.
To serve:
-
Divide slaw among plates and place in a mound in the middle of each main size bowl plate.
-
Scatter the edges of the plate with the mushrooms and top with finely carved/sliced beef rump.
-
Pour over broth, serve immediately.
Chef Notes:
-
When making the broth, you need to have a balance of salty and sweet. Use your oyster sauce and kecap manis to balance the flavor and to your own personal taste.
-
Substitute Asian mushrooms with button mushrooms.
-
Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest.
-
Substitute rump medallions with eye fillet center cut steak, sirloin steaks or scotch fillet steaks.
-
Use a mandolin to shave your baby cucumbers into ribbons.
-
When slicing your steak, slice against the grain to aid tenderness.
