Air Fryer CharSiu Inspired Shimo Wagyu Rump Steak
If you love the sweet, savoury and sticky flavours of traditional Char Siu, this recipe is for you.
Using Billy’s premium Shimo Wagyu Rump Steak, this dish takes inspiration from the classic Chinese barbecue flavours we all know and love, while keeping the preparation simple enough for a weeknight dinner. The marinade creates beautiful caramelisation and rich umami flavour, while the marbling in the Wagyu keeps the steak juicy and tender.
Designed with ease in mind, this recipe respects the quality of the beef by letting the steak remain the star of the show. The result is a beautifully cooked rump steak with sticky Char Siu-inspired flavours, served over fluffy jasmine rice with fresh cucumber for balance and crunch.
Ingredients:
Steak & Marinade
- 700g Shimo Wagyu Rump Steak
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey, plus extra for glazing
- 1 tsp brown sugar
- 2 cloves garlic, finely minced
- 1 tsp Chinese five spice
- 1 tsp chilli oil
- 1/2 tsp white pepper
- Optional: 1 tsp Shaoxing wine
Optional Char Siu Style Sauce
- Reserved marinade
- 1 cup chicken stock
To Serve
- Steamed jasmine rice
- 1 Lebanese cucumber, thinly sliced
- Spring onions, finely sliced
- Sesame seeds
Method :
- Remove the Shimo Wagyu Rump Steak from the refrigerator 30 minutes before cooking.
- In a bowl, combine the hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, garlic, five spice, chilli oil, white pepper and Shaoxing wine if using.
- Coat the steak evenly in the marinade. Cover and refrigerate for at least 2 hours, although overnight will provide even more flavour.
- Before cooking, reserve a few tablespoons of the marinade if you would like to make the optional sauce.
- Preheat your air fryer to 200°C.
- Place the steak into the air fryer basket and cook for 8-10 minutes.
- Flip the steak and brush generously with honey. Continue cooking for a further 6-8 minutes depending on thickness and your preferred level of doneness.
- For extra sticky caramelised edges, brush with a little more honey during the final 2 minutes of cooking.
- Remove the steak from the air fryer and rest for 10 minutes before slicing.
Optional Sauce
While the steak rests, place the reserved marinade and chicken stock into a small saucepan.
Bring to a gentle simmer and cook for 5-8 minutes, or until slightly reduced and glossy. This creates a simple Char Siu-inspired sauce that is delicious spooned over the sliced steak and rice.
To Serve
Slice the Wagyu rump against the grain and serve over steamed jasmine rice with sliced cucumber for freshness and crunch.
Spoon over a little of the reduced sauce if using, then finish with spring onions and sesame seeds.
Gregson’s Tip
One of the things I love most about rump steak is that it delivers incredible beef flavour while remaining versatile enough to pair with bold marinades and sauces.
