Sticky Korean Beef Rump & Corn Slaw
with Fried Egg & Soy Mayo
- Eggs
- Gluten
- Soy
- Milk
- Sesame
- Wheat
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
- Milk
This beef rump is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced beef, wearing nothing less than a creamy soy mayo drizzle. Don’t forget the jewel in the ensemble, the fried egg. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2 clove
garlic
1 packet
Baby Leaves
1 tin
sweetcorn
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Beef Rump
½ packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 packet
Shredded Cabbage Mix
Not included in your delivery
olive oil
drizzle
soy sauce
(Contains: Gluten, Soy; )
20 g
butter
(Contains: Milk; )
1 tsp
honey
2
eggs
(Contains: Eggs; )
drizzle
vinegar (rice wine or white wine)
drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. • In a small bowl, combine mayonnaise and a drizzle of soy sauce. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• 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. • Return frying pan 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. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season and toss to coat.
• Slice beef rump. • Divide corn slaw and beef between plates. Top with a fried egg. • Drizzle over soy mayo to serve. Enjoy!
