Imperial Chinese Rump of Aussie Beef

Method

Sauce

1. Add all ingredients to a pan, bring to the boil and simmer.

Carrot Steak

1. Peel the carrots and cut in half.
2. Steam until tender.

Pickled Carrots

1. Pickle the steamed carrots in the mixture.

Coriander Emulsion

1. In a thermomix, add the herbs and oil.
2. Turn to setting 10 for 30 seconds, then turn on the heat to 90°C for 5 minutes on setting 5.
3. When the timer has finished, chill over ice, then pass through a cloth.
4. Steam the eggs for 5 minutes, peel and add to the Thermomix.
5. Then, add the oil and pass.
6. Finally, add to a bottle.

Pak Choi

1. Cut in half trim and remove some of the stalk
2. Steam just before plating

Finish

1. Dust the steak with bicarbonate of soda and leave for 15 minutes. Then wash off, and dry.
2. Season and sear the steak really well on both sides and leave to rest in the sauce for around 10 minutes.
3. Plate as seen in the picture.