Sweet Soy Beef & Hand-Cut Sesame Fries
with Avocado Salad & Asian Chilli Dressing
Tonight, we’re pulling together some of our favourite meal components to bring you a whirlwind of flavours and textures in every bite. First, we've got tender soy beef. Next, golden sesame potatoes. And last, but certainly not least, an avocado and tomato salad tossed in our flavourful Asian chilli dressing. Divine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1
Tomato
1
Avocado
300 g
Beef Rump
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
1 sachet
Coriander
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato into fries. Slice avocado in half, scoop out flesh and thinly slice. Cut tomato into thin wedges. • In a small bowl, combine sweet soy seasoning and a drizzle of olive oil. Season. • Place fries on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Transfer lamb, fat-side up, to a second lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven and drizzle over the honey. Turn lamb to coat, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• Meanwhile, in a large bowl, combine Asian chilli dressing, mixed salad leaves, avocado, tomato and a drizzle of vinegar. Season to taste. • Thinly slice lamb. • Divide Asian lamb rump, sesame fries and zingy avocado salad between plates. Serve with the mayonnaise. Spoon any remaining tray juices over the lamb and tear over coriander. Enjoy!
