with Creamy Slaw & Crispy Shallots
It's 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
Crispy shallots
1 sachet
Cucumber
1
Slaw mix
1 packet
Garlic Stir-Fry Sauce
1 packet
Beef rump
300 g
Olive oil
1 drizzle
Vinegar
1 drizzle
Mayonnaise
1 tbs
• See ‘Top Steak Tips!’ (below left).
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 3-4 minutes each side, for medium-rare, or until cooked to your liking.
• In the last minute of cook time, add garlic stir-fry sauce to pan. Turn beef to coat.
• Transfer to a plate to rest.
• While beef is resting, roughly chop cucumber.
• In a medium bowl, combine the mayonnaise and a drizzle of vinegar.
• Add slaw mix and cucumber, tossing to combine. Season to taste.
• Slice beef rump.
• Divide creamy slaw and Sichuan-glazed beef rump between plates.
• Spoon over any sauce from the pan.
• Sprinkle with crispy shallots to serve. Enjoy!
412
kcal
Calories
1720
kJ
Energy (kJ)
25.8
g
Fat
5.4
g
of which saturates
18.9
g
Carbohydrate
14.1
g
of which sugars
3.5
g
Dietary Fibre
33.4
g
Protein
25.2
mg
Cholesterol
689
mg
Sodium
