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Peppery Rump Steak with Veggies

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Peppery Rump Steak with Veggies
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1065
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,065 kcal(51 %)
Protein85.25 g(87 %)
Fat71.23 g(61 %)
Carbohydrates28.45 g(19 %)
Sugar added0 g(0 %)
Roughage10.53 g(35 %)
Vitamin A1,152.24 mg(144,030 %)
Vitamin D1.76 μg(9 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂1.49 mg(135 %)
Niacin43.95 mg(366 %)
Vitamin B₆1.78 mg(127 %)
Folate208.08 μg(69 %)
Pantothenic acid5.86 mg(98 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂10.48 μg(349 %)
Vitamin C126.57 mg(133 %)
Potassium2,621 mg(66 %)
Calcium141.59 mg(14 %)
Magnesium147.63 mg(49 %)
Iron13.83 mg(92 %)
Iodine0.37 μg(0 %)
Zinc30.33 mg(379 %)
Saturated fatty acids30.48 g
Cholesterol271.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
lean Beef steak (e. g. rump, approx. 200 g each)
2 tablespoons
½
lemon (juice)
1 generous pinch
small, green peppercorns (in brine)
1 pinch
1 jar
small, green peppercorns (in brine)
1 teaspoon
For the vegetables
4 cups
Broccoli florets (blanched)
1 cup
2 ¾ cups
2
carrots (sliced)
1
small Red pepper (cut into bite-sized pieces)
1.333 cups
1
scallion (geen parts set aside, rest chopped)
1 ½ tablespoons
clarified butter
Preparation

Kitchen utensils

1 Small skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Citrus juicer, 1 Plate, 1 Fork, 1 Small bowl

Preparation steps

1.
Place the meat in a freezer bag with the soy sauce, lemon juice, pink pepper, cayenne pepper, oil and 1 tsp of the liquid from the green peppercorns. Rub the marinade into the meat, then marinate in the refrigerator for at least 30 minutes.
2.
Remove the meat from the marinade and heat 1/2 tsp clarified butter in a pan. Fry the meat on a high heat for 1 minute on each side. Add the drained peppercorns, wrap in aluminium foil and leave to rest in the oven at 80°C, 160°F, slow for 10-15 minutes. Add the marinade to the pan with 2-4 tbsp water if necessary.
3.
Heat the remaining clarified butter in a wok or a large frying pan and briefly stir-fry the vegetables. Add 2-4 tbsp water, season lightly with salt and ground black pepper and, stirring continuously, cook until the vegetables are al dente and not too soft.
4.
Arrange the meat and vegetables on plates, add the meat juices and the juices from the frying pan and serve garnished with the spring onion leaves.