Name: Rump steak in black bean sauce with tangy sprout salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon black bean sauce; 1 tablespoon honey; 1 fresh long red chilli, chopped finely; 3 centimetre piece fresh ginger (15g), grated; 600 gram piece beef rump steak; 1/4 cup (60ml) lime juice; 1 tablespoon peanut oil; 2 teaspoon honey, extra; 100 gram snow pea sprouts, trimmed; 1 large red capsicum (350g), sliced thinly; 1 lebanese cucumber (130g), seeded, sliced thinly

Ingredients

1 tablespoon black bean sauce

1 tablespoon honey

1 fresh long red chilli, chopped finely

3 centimetre piece fresh ginger (15g), grated

600 gram piece beef rump steak

1/4 cup (60ml) lime juice

1 tablespoon peanut oil

2 teaspoon honey, extra

100 gram snow pea sprouts, trimmed

1 large red capsicum (350g), sliced thinly

1 lebanese cucumber (130g), seeded, sliced thinly

Method

1.Combine sauce, honey, chilli and one-third of the ginger in large bowl with beef.

2.Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 5 minutes then slice thickly.

3.Meanwhile, whisk remaining ginger with juice, oil and extra honey in large bowl. Add sprouts, capsicum, cucumber and dressing; toss gently to combine.

4.Serve beef with salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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