Soy-Ginger Beef Rump & Roasted Kūmara
with Sesame Pear Salad- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
Bring a whole lot of flavour to the dinner table tonight with delicate beef rump glazed in a soy and ginger sauce. Dish up the delicious beef rump with some tasty accompaniments - we're talking roast kūmara chunks and a refreshing pear-sesame salad.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1 packet
Orange Kumara
1 packet
Sesame Dressing
(Contains: Cashew, Fish, Milk, Almond, May contain traces of allergens, Soy, Eggs, Wheat, Gluten, Sesame; )
1
Pear
1 packet
Ginger Paste
1
Fresh Chilli
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place diced kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice pear into wedges. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.
• 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 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat add ginger-soy mixture, gently turning beef to coat. Transfer to a plate to rest.
• Slice beef rump. • In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kūmara chunks, soy ginger glazed beef rump and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!
