Pan-Seared Beef Rump & Kimchi-Avo Salad
with Sesame Dressing & Coriander
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
This Korean-inspired meal is packed with goodness and flavour. Seared beef is nestled amongst a vibrant mix of salad leaves, cabbage and crunchy carrot ribbons, but the true stars? The punchy plant-based kimchi, balanced by slices of creamy avocado. Drizzle it all with a nutty sesame dressing and a sprinkle of coriander. This recipe is under 650kcal per serving.
Ingredients
1
Carrot
1
Avocado
300 g
Beef Rump
1 sachet
Seasoning Blend
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and thinly slice.
• Season beef rump with seasoning blend.• 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. Transfer to a plate to rest.
• Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot and a drizzle of olive oil and white wine vinegar.
• Season to taste with salt and pepper.
• Slice pan-seared beef.
• Divide salad, avocado, plant-based kimchi and chicken between bowls.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!
