Balanced Beef Rump & Sweet Soy Pumpkin Bowl
with Pickled Carrot, Sriracha Mayo & Crushed Peanuts
- Wheat
- Gluten
- Soy
- Eggs
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
This dish is a true champions feast! Perfectly cooked beef rump is the crowning glory, sitting pretty on a bed of sweet-soy pumpkin, quick-pickled carrots and a zingy salad. This bowl of steak-and-veggie goodness is a winner in our eyes. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Peeled Pumpkin Pieces
1 packet
Crushed Peanuts
300 g
Beef Rump
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Radish
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • See Top Steak Tips (below)! Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and sprinkle over sweet soy seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
• While pumpkin is roasting, in a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover veggies. Set aside.
• 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.
• While beef is resting, in a large bowl, combine mixed salad leaves, radish, the sesame oil and a splash of pickling liquid. Season to taste. • In a small bowl, combine mayonnaise and sriracha.
• Drain pickled carrot. • Slice beef. • Divide sweet soy pumpkin, beef rump, pickled carrot and salad between bowls. • Sprinkle over crushed peanuts and serve with sriracha mayo. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the steak and praised the sriracha mayonnaise, noting it was tasty even for those who don't usually like spicy foods.
