Chef Vincent Lim’s Peppercorn Butterflied Rump & Kung-fu Salad
For the beef
500g Harvey Beef peppercorn rump
1 tablespoon roasted sesame seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground garlic
1/2 teaspoon ground ginger
Salt or sea salt for cooking
50 ml kecap manis sweet soy sauce (for later use)
For the Kung-fu salad
50g shredded dry wood ear mushroom soaked in water for 20 mins, and then drained
1 continental cucumber cut into chunk cubes
1 small red capsicum cut into thin strips
1 small green capsicum cut into thin strips
100g baby carrot leaf. If you can’t get it to substitute with baby spinach leaf is fine.
50g sliced spring onion
1/2 red onion thinly sliced
1 tablespoon of roasted sesame seed
Method for beef
Rub the dry ingredients (except the sesame seeds) on both sides of the rump and sprinkle with salt.
Add oil to pan and heat to hot, before adding beef and cooking for 3 mins on each side. Rest for 5 mins and dice it to small bite-sized chunks. Reheat the pan and add the diced steak.
Add more salt to taste. Drizzle in the sweet soy, toasted sesame seeds and let it cook for further 5 mins.
Toss the meat evenly in the pan, before setting aside away from the heat.
Method for Kung-fu Salad
Prepare the vegetables and mix together. Serve the beef on top of the salad.