Glazed Soy-Lime Beef Rump
with Sesame Asian Greens
- Sesame
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
The glaze on this beef rump is the perfect mix of sweet, salty and savoury, topped off with the crunch of sesame seeds. The crunch continues with a side of sesame Asian greens. Make sure to spoon over the extra glaze and serve with some extra lime for customisable tang!
Ingredients
2
Garlic
300 g
Beef Rump
1
Lime
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
2
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Broccoli
1
Courgette
Nutrition Values
Cooking Steps
• Thinly slice courgette into sticks. • Chop broccoli (including stalk!) into small florets. Roughly chop Asian greens. Thinly slice garlic. Slice lime into wedges. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine soy sauce mix, a generous squeeze of lime juice, the honey and half the sesame seeds. TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and courgette, tossing until softenedd, 2-3 minutes. • Add garlic, Asian greens and the remaining sesame seeds and cook until wilted and fragrant, 1-2 minutes. • Transfer to serving plates, season with salt and pepper and cover to keep warm.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, and add soy-lime mixture, turning beef to coat. Transfer to a plate to rest.
• Divide soy-lime beef between plates with sesame Asian greens. • Spoon over any remaining glaze from pan. Serve with any remaining lime wedges. Enjoy!
