Sweet Peri Peri-Glazed Beef Rump
with Rainbow Veggie Fries & Slaw
- Eggs
- Soy
- Cashew
- Eggs
- Gluten
- Almond
- Soy
- Sesame
- Fish
- Wheat
- Milk
- May contain traces of allergens
Sweet, smokey and perfectly flaky - tonight’s blushing pink beef rump is a real showstopper. The sweet chipotle glaze is a perfect match for this tender beef, and paired with a crunchy, refreshing slaw and colourful rainbow veggie fries, this dish brings a healthy twist to bold flavours.
Ingredients
300 g
Beef Rump
1
Kumara
1
Pear
1
Beetroot
1
Lemon
1 packet
Shredded Cabbage Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1
Peri Peri Sauce
(May be present: Cashew, Eggs, Gluten, Almond, Soy, Sesame, Fish, Wheat, Milk)
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan-forced. Peel orange kumara.
- Cut kumara, kohlrabi and beetroot into fries.
- Slice lemon into wedges.
- Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until tender, 20-25 minutes.
- SPICY! The mild peri peri sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine mild peri peri sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.
- In a medium bowl, combine shredded cabbage mix, garlic aioli, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• When the veggie fries have 10 minutes remaining, season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Remove pan from the heat and add peri peri glaze, gently turning, until coated.
• Divide slaw and veggie fries between plates. • Top with honey peri peri beef rump, spooning over any remaining sauce from the pan. Serve with any remaining lemon wedges. Enjoy!
