Asian Beef Rump & Peanut Sauce Tacos
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Asian Beef Rump & Peanut Sauce Tacos

Asian Beef Rump & Peanut Sauce Tacos

with Creamy Sesame Slaw & Plant-Based Mayonnaise

What happens when you combine the flavours of Mexico and Asia into one dish? A whole new take on tacos you didn’t know you needed! Golden beef rump and creamy sesame slaw are nestled into a warm tortilla, then drizzled with a delightfully nutty peanut sauce. Yum!

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 stalk


2 clove


1 packet

Beef Rump

2 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

peanut butter

(Contains Peanut; )

1 packet

Shredded Cabbage Mix

1 packet

Plant-Based Mayo


Mini Flour Tortillas

(Contains Gluten; )


Spring Onion

Not included in your delivery

olive oil

2 tsp

plain flour

(Contains Gluten; )

2 tbs

soy sauce

(Contains Gluten, Soy; )

¼ cup


1 tsp

sesame oil

(Contains Sesame; )


vinegar (rice wine or white wine)


Nutrition Values

Energy (kJ)3032 kJ
Fat32.7 g
of which saturates10.8 g
Carbohydrate56.7 g
of which sugars13 g
Dietary Fibre12.4 g
Protein46 g
Sodium2059 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan



• Thinly slice spring onion. • Thinly slice celery. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Slice beef rump. • In a medium bowl, add beef rump, sweet soy seasoning, plain flour and a drizzle of olive oil, then gently toss until well coated. Set aside.

TIP: Pounding the beef ensures that it's extra tender once cooked.


• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.


• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Add peanut butter, the soy sauce and water and cook, stirring until slightly reduced, 1-2 minutes

TIP: Add a splash of water if the sauce mixture looks too thick.


• To a large bowl, add shredded cabbage mix, plant-based mayo, celery, the sesame oil and a drizzle of rice wine vinegar. Season and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with creamy sesame slaw and beef rump. • Spoon over peanut sauce and sprinkle spring onion to garnish. Enjoy!