Pan-Seared Beef Rump & Kimchi-Avo Salad

Name: Pan-Seared Beef Rump & Kimchi-Avo Salad with Sesame Dressing & Coriander
Total time: 20m
Yield: 2
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; 1 sachet Coriander; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Sesame Dressing & Coriander

Get up to $175 off + Free Extras for 8 weeks

Calories

576 kcal

Protein

36.3g protein

Difficulty

Easy

Calorie Smart

Allergens:

Soy
Eggs
Wheat
Gluten
Sesame
Cashew
Fish
Milk
Almond
May contain traces of allergens

This Korean-inspired meal is packed with flavour. Seared beef rump sits among crisp salad leaves, cabbage and crunchy carrot ribbons, finished with punchy plant-based kimchi, creamy avocado, a nutty sesame dressing and a sprinkle of coriander. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Carrot

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: Cashew, Fish, Milk, Almond, May contain traces of allergens, Soy, Eggs, Wheat, Gluten, Sesame; )

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2410 kJ

Calories576 kcal

Fat61 g

of which saturates6.1 g

Carbohydrate12.6 g

of which sugars7.2 g

Dietary Fibre7.5 g

Protein36.3 g

Cholesterol55 mg

Sodium1320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and thinly slice.

• Season beef rump with seasoning blend.
• n 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 vinegar. Season to taste.

• Slice beef.
• Divide salad, avocado, plant-based kimchi and seasoned beef rump between bowls.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!