Beef steak with cashew nam jim and Asian greens

Prep 0 h : 0 m
Cook 0 h : 40 m


  • 800g thick-cut beef rump steak

    1 tbsp peanut oil

    350g gai lan

    270g buk choy, trimmed, quartered and halved

    100g snow peas

    4 green onions, thinly sliced into long strips

    ¼ cup (40g) unsalted roasted cashews, chopped coarsely

    ¼ cup loosely packed fresh coriander sprigs

    Cashew nam jim

    2 eschalots (50g), chopped

    2 cloves garlic

    3 fresh long green chillies, seeded and finely chopped

    2 fresh coriander roots, finely chopped

    1 tsp finely grated fresh ginger

    2 tbsp grated dark palm sugar

    50g unsalted roasted cashews

    ⅓ cup (80ml) lime juice

    1 tbsp fish sauce


  • Make cashew nam jim: Blend the eschalot, garlic, chilli, coriander root, ginger, sugar and cashews (or pound with a mortar and pestle) until mixture forms a paste. Transfer to a small bowl; stir in juice and fish sauce to taste.

    Trim fat from steak. Rub steak with oil; season. Cook steak on a heated char-grill plate (or barbecue or grill) on medium-high heat for 4 mins each side for medium or until done as desired. Remove steak from heat; cover with foil, rest for 5 mins.

    Meanwhile, trim gai lan stalks; cut stalks from leaves. Steam stalks, in a single layer, in a large steamer over a wok or large saucepan of boiling water for a minute.

    Place separated buk choy on top; steam for a further 2 mins. Add snow peas and gai lan leaves; steam for a further 2 mins or until vegetables are just tender. Serve vegetables with thickly sliced steak; drizzle with steak resting juices. Spoon nam jim on steak.

    Top with green onion, nuts and coriander.