East meets West meal
Got Asian meal leftover: choy sum, carrot and daikon recipes attached below. I am going to add to rump steak along with Brussels sprouts, and cherry tomatoes. Nothing is wasted.
“Rump, from the working end of the cow, is not as tender as sirloin but gives a big whack of minerally savouriness. The hindquarter is home to some of the most well-exercised muscles, which is why it’s packed with flavour but not as tender as other cuts of beef. Rump steak is also known as round steak or bottom round. It’s a lean cut of meat with very little fat, making it a healthier option than other steaks.”
“Daikon supports digestion with natural enzymes and fiber, aids detoxification through its diuretic properties and liver support, and boosts the immune system with vitamin C. It helps in reducing inflammation, may lower cancer risk, and supports bone and skin health. Rich in vitamin C, it stimulates white blood cell production, acts as a natural diuretic, and contains compounds that support liver function. Additionally, daikon is low in calories, high in fiber, and contributes to cardiovascular health by regulating blood pressure and lowering cholesterol levels, while providing calcium and antioxidants for bone density and skin protection.”
I am not searing my rump steak. I am just going to put it straight into the oven. My dinner is colourful, healthy, medium cooked and peppery delicious. Let’s cook!!!
Ingredients
1 small rump steak
6 cherry tomatoes
3 Brussels sprouts, washed, trimmed and halved
black pepper
salt
oil
Leftovers
Chinese spinach cooked
4 carrot pieces
3 daikon pieces
Method
Preheat oven to 220 degrees C. Toss the Brussels sprouts with some salt, pepper and oil. Spread on a parchment-lined baking sheet and roast in oven for 7 minutes.
Toss tomatoes with some salt, pepper and oil. Remove sprouts from oven, shake to toss, add the tomatoes and return to oven. Bake for an additional 6 minutes. Remove from oven. My Brussels sprouts are charred. I had it in too long. Do watch your Brussels sprouts. Set aside with tented foil.
Reduce the oven to 200 degrees C, rub the steak with olive oil, salt, and a lot of black pepper, then cook for 8 minutes before flipping and cooking for an additional 7-8 minutes, depending on thickness and doneness. Let it rest for 5-10 minutes before serving.
Meantime, reheat carrot, and daikon pieces and choy sum in microwave for 1-2 minutes. Assemble the plate: on right top are cherry tomatoes, and charred Brussels sprouts. Then on left top are Chinese spinach followed with carrot, and daikon pieces.
Note: For you: cook the choy sum first.
Ingredients
1 bunch choy sum, end stems removed and cut to bite size, 1 Tbs minced garlic, 1 Tbs tamari sauce, 1 Tbs soy sauce, 1 Tbs Shao Xing Chinese cooking wine, oil, salt, pepper.
Method
Blanch choy sum stem parts first, in salted boiling water, about 12 seconds. Next the greens with stalks; simmer just until the stalks are crisp-tender and the leaves turn glossy, about 1-2 minutes.
Drained and discard the hot water. No need to rinse, keeping them warm helps the sauce cling. Heat 1 Tbs oil in saucepan on medium heat. Then add in minced garlic, until fragrant; cook for 25 seconds. Add soy sauce and tamari sauce.
Now add in the blanched choy sum, toss around the sauce for 2 minutes. Then add in Shao Xing Chinese cooking oil cook a further 1 minute. Transfer to bowl.
For carrot and daikon pieces without chicken and soup recipe:
https://helenscchin.com/2020/12/12/carrot-and-daikon-chicken-soup/
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