NZ Seared Beef Rump & Creamy Coconut Laksa
with Garlic Veggies & Butter Corn Rice
Ingredients
2
Garlic
1 tin
Sweetcorn
300 g
Beef Rump
1 sachet
Southeast Asian Spice Blend
1 packet
Parsley
1 packet
Coconut Milk
1 packet
Basmati Rice
1
Carrot
1 packet
Shredded Cabbage Mix
1
Lemon
Nutrition Values
Cooking Steps
• Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn until tender, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
If you upgraded to beef rump, 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. • Add shredded cabbage mix, 1/2 the garlic and a squeeze of lemon juice and cook until wilted, 1-2 minutes. • Season with salt and pepper. Transfer to a plate and cover to keep warm.
If you upgraded to beef rump, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the pork is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add coconut milk, Southeast Asian spice blend, the brown sugar, soy sauce, lemon zest and a squeeze of lemon juice and stir to combine. Season and simmer until reduced slightly, 2-3 minutes.
• Slice seared pork. Divide butter corn rice between bowls. Top with pork and garlic veggies. • Spoon creamy coconut laksa sauce over pork. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!
