Bought rump steak and Brussels sprouts on sale, using leftover Asian style cooked choy sum recipe attached, and fig jam as a glaze for a fusion meal, emphasizing a no-waste approach.

“Rump steak is a lean and flavourful cut from the cow’s hindquarter, known for its firmer texture and deep taste. It’s nutritious, budget-friendly, and packed with 20–23 grams of protein per 100 grams, supporting muscle growth and tissue repair. Rich in bioavailable heme iron, Zinc, Selenium, and B-vitamins, it helps prevent anemia and supports immunity and brain function. This naturally lean cut has lower fat than marbled cuts and can be grilled or sliced thin for various dishes.”

“Brussels sprouts are nutritious cruciferous vegetables rich in fiber, vitamins, and antioxidants, supporting heart and bone health, gut health, and reducing inflammation. They provide significant amounts of Vitamin C and K, aiding digestion and regulating blood sugar. Their phytonutrients protect against DNA damage and chronic diseases, making them great for weight management. However, high fiber can cause gas or bloating, and their Vitamin K may interact with blood-thinning medications.”

“Choy sum, or yu choy, is a tender leafy green vegetable with slender stalks and small yellow flowers, known for its mild flavour. It’s rich in Vitamin C, beta-carotene, Vitamin A, calcium, and Vitamin K, supporting immunity, vision, and bone health. Compared to spinach, it has lower oxalic acid levels, allowing better absorption of iron and calcium. It can be used in stir-fries, soups, and steamed dishes, typically cooked with garlic, ginger, soy sauce, and sesame oil, or added to noodle soups and hot pots for crunch.”

Glad to try making fig jam. Happy to have a healthy, and delicious meal. Let’s cook!!!

Ingredients

Fig jam

5 whole fresh figs, wash, remove the tough stems, and finely chop
4 Tbs water, plus extra if needed
2 Tbs granulated sugar
1 Tbs honey
1 Tbs lemon juice and rind, cut into strips
1 Tsp vanilla extract
1/2 cinnamon stick, use mortal and pestle to break half

Roasting Brussels sprouts

6 whole Brussels sprouts
1 Tbs oil
salt
pepper

Rump steak

1 rump steak
oil
salt
black pepper
a knob of butter, about 25 g
garlic powder
Italian Seasoning

Boil Brussels sprouts

6 whole Brussels sprouts
oil
salt
pepper

Asian style choy sum

1 bunch choy sum
2 Tbs oil
1 Tbs minced garlic
1 Tbs light soy sauce
1/2 Tbs oyster sauce
1 tsp sesame oil, if using
1 Tbs vegetable stock

Method

Do fig jam first

Place finely chopped figs, sugar, honey, lemon juice, lemon rind strips, vanilla, and water into a small saucepan overnight at room temperature. 

The next day

Place two small saucers in the freezer (for the “wrinkle” test). Bring to the boil, then cook over very low heat for 15-20 minutes, stirring frequently. Check the liquid levels; add a little water if it seems too dry. Stir continuously to prevent sticking and burning. Use a wooden spoon to gently mash the figs to the desired consistency. The jam will thicken as the liquid reduces.

After 15 minutes, spoon a small spoonful of jam onto a chilled saucer. Set aside for 30 seconds then swipe index finger through fig jam. If it wrinkles and stays separated, it is ready. If fig jam is still runny, cook for another 5 minutes before testing again.

Remove saucepan from the heat, remove cinnamon stick and rinds. Use a large metal spoon to remove any scum from the surface of the jam. Set aside for about 10 minutes to cool slightly. Then transfer to a clean, sterilised jar, cover and close the jar, and let fig jam cool at room temperature.

Roasting Brussels sprouts and Rump steak

Rump steak

Preheat oven to 200°C. Take rump steak out of the fridge 30 minutes before cooking so it comes to room temperature.

Brussels sprouts

Meantime, wash and pat them really dry to ensure they roast instead of steam. Trim dry stem ends and remove any wilted outer leaves. Toss thoroughly in a bowl with 1 Tbs oil, salt, and pepper so they are completely coated. Spreading them out in a single layer on a baking sheet. Roast for 20-25 minutes. Check them at 18-20 minutes, using a fork pierce the center. If still hard, roast a further 5 minutes. They are done when the outer leaves are dark brown and crispy a fork easily pierces the center.

Back to Rump steak

Pat it dry with a paper towel. Rub with oil, salt, and pepper. Heat an oven-safe saucepan with 1 Tbs oil over high heat and sear the steak for 2-3 minutes on each side to build a flavourful crust. Add butter, garlic powder and Italian Seasoning in the last minute. Put the saucepan into the preheated oven with Brussels sprouts. Roast for about 10-12 minutes, depending on the exact thickness of steak. Remove from the oven, cover loosely with foil, and let it rest for 5 to 10 minutes.

Boil Brussels sprouts

Trim off the tough stem ends and peel away any wilted outer leaves. Bring a medium pot of generously salted water to a rolling boil. Drop the sprouts in, cover, and reduce to a medium simmer. After 6 minutes, check a sprout with the tip of a knife. If it’s too firm, give it 1-2 more minutes. Drain immediately and toss with oil, salt and pepper. Cover loosely with foil.

Asian style choy sum

Trim about a 1/4 inch off the bottom of the stems to remove dry ends. Cut the choy sum to bite sized, separating the thicker stems from the quick-cooking leafy tops. Heat a saucepan over high heat. Add oil and turn the heat down to medium heat.

Add garlic and cook for 25 seconds until fragrant. Add choy sum stems to saucepan and season with a pinch of salt. Cook for about 1-1 1/2 minutes until they start to soften. Toss in the leafy tops. Turn the heat back up to high. Toss in the leafy tops. Turn heat back up to high and add light soy sauce, oyster sauce, vegetable stock. Toss to coat all the sauce and cook for another 1-2 minutes until the leaves are bright green and wilted, but the stems still have a slight crunch. Stir in sesame oil if using, transfer to a plate, and serve immediately.

Assemble the plate

Plate up roasted Brussels Sprouts 2 by 2 in the far left of plate. Followed by boiled Brussels sprouts, lined in a row. Next, for me: I heat enough of cooked choy sum with sauce in microwave for 1-2 minutes. For you, spoon enough onto plate next to boiled Brussels sprouts.

Then place rum steak on top of choy sum. Spoon some fig jam on to rump steak; spread over the rump steak top. Drizzle some fig jam over both method of cooking Brussels sprouts. Serve immediately with a glass of Shiraz (Red wine)!!!!

Note: From one of the recipes that I browsed saying:

For longer storage, pour the hot jam straight into sterilized jars, seal them tightly, and turn them upside down. Let them cool fully at room temperature, then store in a cool, dry place or in the fridge. From another recipe: Store in the fridge for 3 months. Another recipe says: Store in the refrigerator for up to one week.

For Brussels sprouts: If you cut them halved. For the best results, toss the sprouts with 1 Tbs of olive oil, salt, and pepper, and place them cut-side down on a baking sheet so they get deeply caramelised and crispy. Give them a gentle shake halfway through cooking to ensure even browning.

For rump steak: if you are reverse-searing it or prefer the convenience of an oven, a wire rack helps circulate the heat evenly.

https://helenscchin.com/2018/05/18/rump-fig-jam-choy-sum-and-two-ways-brussels-sprouts/

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