with Coconut Ginger Lemongrass Sauce
This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked beef rump, you'll have maximum crunch and flavour all in the one bowl! *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Ginger Lemongrass Paste
1 packet
Coconut milk
1 packet
Soy sauce
1 tbs
Brown sugar
1 tsp
Beef rump
1 packet
Apple
1
Slaw mix
1 packet
Baby spinach leaves
1 packet
Soy sauce
0.5 tbs
Vinegar
drizzle
Crushed peanuts
1 packet
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• See 'Top Steak Tips'! (bottom left). Season beef rump with salt and pepper. • Wash and dry frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• While beef is cooking, thinly slice apple into wedges. • In a large bowl, combine apple, slaw mix, baby spinach leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving plates.
• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!
1960
kJ
Energy (kJ)
468
kcal
Calories
28
g
Fat
17.7
g
of which saturates
15.7
g
Carbohydrate
11.3
g
of which sugars
6.7
g
Dietary Fibre
37.4
g
Protein
745
mg
Sodium
