with Sesame Pear Salad
Bring a whole lot of flavour to the dinner table tonight with delicate beef glazed in a soy and ginger sauce. Dish up the delicious beef rump with some tasty accompaniments - we're talking roast kūmara chunks and a refreshing pear-sesame salad. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Beef Rump
300 g
Orange Kumara
1 packet
Sesame dressing
1 packet
Pear
1
Ginger paste
1 packet
Coriander
1 sachet
Radish
2
Olive oil
1 drizzle
Honey
2 tsp
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Place diced kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice pear into wedges. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.
• 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 the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat add ginger-soy mixture, gently turning beef to coat. Transfer to a plate to rest.
• In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kumara chunks, soy ginger glazed beef rump and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!
1690
kJ
Energy (kJ)
404
kcal
Calories
19.6
g
Fat
5.3
g
of which saturates
13.9
g
Carbohydrate
20.1
g
of which sugars
7.9
g
Dietary Fibre
36.7
g
Protein
55
mg
Cholesterol
454
mg
Sodium
with Garlicky Greens & Lemon
