Spiced Beef Rump Medallions And Asian Slaw Broth

Ingredients

• 4 x 300 gram Beef rump medallions trimmed
• 1 teaspoon sesame oil
• 2 teaspoons Chinese Five Spice ground
• 1 tablespoon Vegetable or peanut oil
• 200 grams Shiitake mushrooms trimmed, quartered
• 200 grams Enoki mushrooms trimmed, quartered
• 1 small Chilli seeds removed, finely chopped
• 2 tablespoons rice vinegar
• 3 teaspoons Caster sugar
• 2 tablespoons Peanut oil
• 3 centimetre Ginger cut into julienne (matchsticks)
• 1 stalk Lemon grass trimmed, halved lengthwise, bruised
• 2 cloves Garlic thinly sliced
• 750 millilitres Good quality brown beef stock 3 cups
• 2½ tablespoon Oyster sauce or to taste
• 2½ tablespoon Kecap manis (sweet soy) or to taste
• 80 millilitres Lime juice 1/3 cup
• 2 tablespoons soy sauce
• 1 tablespoon Honey
• 1 tablespoon sesame oil
• 100 grams Sugar snap peas trimmed, cut into julienne (matchsticks)
• 100 grams Snow peas trimmed, cut into julienne (matchsticks)
• 1 Red onion thinly sliced
• 8 Baby cucumbers thinly sliced into ribbons
• 1 large Pear trimmed, seeds removed, cut into julienne (matchsticks)
• 1 cup Purple cabbage shredded
• ½ cup Mint leaves picked
• ½ cup Coriander leaves picked
• 3 teaspoons Roasted black & white sesame seeds