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 & prawns 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
Beef rump
300 g
Peeled prawns
190 g
Cucumber
1
Garlic Stir-Fry Sauce
1 packet
Slaw mix
1 packet
• See ‘Top Steak Tips!’ (below left).
• Season beef rump with salt and pepper.
• Heat a large frying pan with olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. 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, prawns and beef between plates. between plates.
• Spoon over any sauce from the pan.
• Sprinkle with crispy shallots to serve. Enjoy!
388
kcal
Calories
1620
kJ
Energy (kJ)
17.2
g
Fat
4.6
g
of which saturates
19.2
g
Carbohydrate
14.5
g
of which sugars
4.4
g
Dietary Fibre
46.6
g
Protein
23.2
mg
Cholesterol
1280
mg
Sodium
