Honey-Soy Beef Rump & Kūmara Fries
with Sesame-Pear Slaw & Coriander
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
- Gluten
The delicious combination of garlic, honey and soy makes tender chicken thigh the superhero of this dish! Don’t miss out on the kūmara fries and pear slaw - this sweet and crunchy accompaniment is the perfect sidekick.
Ingredients
1 packet
Slaw Mix
300 g
Beef Rump
1
Kumara
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame May be present: Cashew, Fish, Milk, Almond)
1
Pear
2
Garlic
1 sachet
Coriander
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
4 tsp
honey
2.5 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara and cut into thin fries. • Place kumara on a lined oven tray and drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice pear. Finely chop the garlic.
• In a medium bowl, combine the sweet soy seasoning, garlic, honey and soy sauce and mix well. Add the beef and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up the beef and let the excess marinade drop back into the bowl.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • In the last minute of cook time, add marinade to the pan and cook until slightly reduced. Transfer to a plate to rest.
• In a large bowl, combine pear and slaw mix, sesame dressing and olive oil, and toss to coat. Season to taste.
• Slice the beef rump. Divide the kumara fries, pear slaw and honey soy beef between plates. Tear over coriander and serve with mayonnaise. Enjoy!
