Double Seared Beef Rump & Peanut-Soy Sauce
with Roast Veggie Chunks & Crisp Pear Slaw- Gluten
- Soy
- Peanuts
- Eggs
- Eggs
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
- Soy
- Fish
Get a little crazy with beef steak and veggies by adding a nutty soy sauce over the beef. The pop of garlic will get your taste buds excited for the next bite. If you need a moment of peace, the fresh pear slaw is sure to balance the dish out. You’ll never want your steak and veggies any other way!
Ingredients
1
potato
1
carrot
1
pear
2 clove
garlic
1 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
2 packet
Beef Rump
½ packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat, Soy)
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Almond, Cashew, Wheat, Soy, Fish)
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt 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.
• While the potato is roasting, slice pear into thin sticks. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a small bowl, combine soy sauce mix, the honey and water. 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 (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.
• While the steak is resting, return frying pan to medium heat with a drizzle of olive oil. Cook garlic and crushed peanuts (see ingredients) until fragrant, 1 minute. • Remove pan from heat and add honey-soy mixture and steak resting juices, stir to combine.
• In a medium bowl, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Kids can help combine the ingredients for the slaw.
• Slice the steak. • Divide roast veggie chunks, pear slaw and steak between plates. Spoon garlic-peanut sauce over the steak. • Serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the sauce. Careful, it might be hot!
