"This one tastes as good as it sounds! This bangin’ Cantonese-style dish is on the table in ten minutes, bringing a warm peppery heat that packs a punch. Serve with brown rice, and leave the table feeling full and satisfied."
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||5.9 g|
|Protein||9 g||38.5 g|
|Salt||0.43 g||1.82 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Season one side of the rump steaks with a pinch of salt and half the cracked black pepper (save the rest for later!) cover in cling film and bash them with a rolling pin until flat and approx. 1 cm in thickness
Once the pan is very hot, add the bashed rump steaks, seasoned-side down, and cook for 1-2 min on each side or until browned and blushing on the inside
Once done, transfer the steaks to a plate and set aside to rest
While the steaks are cooking, heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Slice the pak choi in half lengthways
Add the pak choi, cut-side down, to the pan with a pinch of salt and cook for 1-2 or until browned
Add a splash of boiled water and cook, covered, for 1-2 min further or until tender
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly!
Return the steak pan to a medium heat
Add the hoisin sauce, tamari soy sauce, Chinese rice wine, remaining cracked black pepper and 1 tbsp [2 tbsp] boiled water and cook for 1-2 min or until thickened – this is your black pepper sauce
Slice the rested steak finely
Serve the heated brown basmati rice and pak choi with the black pepper sauce to the side
Serve the sliced steak over the sauce