German🥩 Meat

Glazed Teriyaki Rump Steak with Pan-Fried Green Beans

Name: Glazed Teriyaki Rump Steak with Pan-Fried Green Beans
Yield: 2 servings
Cuisine: German
Ingredients: 300 g green beans; 250 g rump steak; 1½ garlic; 1 red bell pepper; 4 spring onion; 2 tbsp olive oil; 2 tbsp cooking oil; ~½ tsp salt; ~½ tsp black pepper; ~½ tsp meat seasoning blend; 1 tbsp butter; 150 ml red wine; 150 ml teriyaki sauce

🍽 Serves 2

A juicy, medium-rare rump steak with crispy exterior, glazed in a sweet-savoury teriyaki and red wine sauce, served with pan-fried green beans, garlic, red peppers, and spring onions.

High-protein

Adapted from a video by Hensslers Schnelle Nummer

Glasiertes Teriyaki Rumpsteak mit gebratenen Bohnen

Watch on YouTube

Ingredients

green beans300 g
rump steakper serving250 g
garlic1½
red bell pepper1
spring onion4
olive oil2 tbsp
cooking oilfor frying steak2 tbsp
salt~½ tspest.

Steps

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1
Trim the stem and blossom ends of the green beans. Young beans may be left whole; simply trim both ends cleanly.
2
Heat a pan and begin pan-frying the raw green beans, aiming for a roasted exterior while maintaining a crisp bite.
3
Season the rump steak generously on both sides with salt, black pepper, and meat seasoning. Gently flatten to ensure even cooking.
4
Slice the garlic thinly and cut the red pepper into chunky pieces. Clean and trim the spring onions, removing the outer layer, and cut into rough pieces.
5
Once the beans are lightly roasted, add the steak to the pan. Sear both sides until they develop a brown crust, cooking to about medium-rare.
6
Add the garlic, red pepper, and spring onions to the beans. Season with salt and pepper, stirring to combine.
7
Add a pat of butter to the vegetables, stirring gently to coat while maintaining their crisp texture.
8
Remove the steak from the pan and set aside. Pour red wine into the pan, scraping up the browned bits from the bottom to deglaze. Simmer until the wine reduces and the alcohol cooks off, leaving a flavourful base.
9
Before the wine completely reduces, add the teriyaki sauce to the pan. Bring gently to a simmer, allowing the flavours to meld.
10
Return the steak to the pan and coat it repeatedly with the teriyaki-wine glaze, turning gently. Let the moisture in the pan help caramelize the sugars from the sauce, creating a glossy, burnished exterior.
11
Remove the steak from heat and let it rest for 2–3 minutes to allow the muscle fibres to relax and retain the juices.
12
Add a final splash of teriyaki sauce to the pan over low heat to warm through, creating a light glaze for serving.
13
Plate the steak, pour the warm glaze and vegetables over it, and finish with a light pinch of salt to taste.

Glazed Teriyaki Rump Steak with Pan-Fried Green Beans

Ingredients

Steps

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