with Creamy Slaw & Crispy Shallots
It's roast beef, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent beef rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Beef rump
1 packet
Pear/Apple
1
Garlic Stir-Fry Sauce
1 packet
Garlic
1 clove
Mayonnaise
1 packet
Vinegar
drizzle
Shredded cabbage mix
1 packet
Baby spinach leaves
1 packet
Crispy shallots
1 sachet
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• In the last minute of cook time, top beef with garlic stir-fry sauce. • Cover with foil and set aside to rest for 10 minutes.
• While beef is resting, thinly slice pear into wedges. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the bowl with the garlic oil, add mayonnaise and a drizzle of the vinegar. Mix to combine. • Add shredded cabbage mix, pear and baby spinach leaves, tossing to combine. Season to taste.
• Slice Sichuan-style beef. • Divide creamy slaw and beef between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy
1751
kJ
Energy (kJ)
419
kcal
Calories
23
g
Fat
4.5
g
of which saturates
24.4
g
Carbohydrate
18.5
g
of which sugars
5.8
g
Dietary Fibre
34.9
g
Protein
823
mg
Sodium
with Cherry Tomato Salad & Garlic Aioli
