with Sesame Dressing & Coriander
This Korean-inspired meal is packed with flavour. Seared beef rump sits among crisp salad leaves, cabbage and crunchy carrot ribbons, finished with punchy plant-based kimchi, creamy avocado, a nutty sesame dressing and a sprinkle of coriander. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Carrot
1
Avocado
1
Beef Rump
300 g
Seasoning Blend
1 sachet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Plant-based kimchi
1 packet
Sesame dressing
1 packet
Coriander
1 sachet
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• Using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and thinly slice.
• Season beef rump with seasoning blend.
• n a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.
• Slice beef.
• Divide salad, avocado, plant-based kimchi and seasoned beef rump between bowls.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!
2410
kJ
Energy (kJ)
576
kcal
Calories
61
g
Fat
6.1
g
of which saturates
12.6
g
Carbohydrate
7.2
g
of which sugars
7.5
g
Dietary Fibre
36.3
g
Protein
55
mg
Cholesterol
1320
mg
Sodium
