Sweet & Sticky Asian Beef Rump
with Garlic Rice & Garlic Veggie Stir-Fry
- Celery
- Molluscs
Ingredients
2
Garlic
1 packet
Crispy Shallots
300 g
Beef Rump
1
Capsicum
1 packet
Asian Stir-Fry Mix
(Contains: Celery; )
1 packet
Basmati Rice
1 packet
Ginger Paste
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice capsicum. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds.
• In a medium bowl, combine ginger paste, the brown sugar, oyster sauce, water (for the sauce) and crushed peppercorns.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix and capsicum, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a bowl and cover to keep warm.
Custom Recipe: If you've upgraded your beef strip to beef rump, pound beef with a meat mallet or rolling pin until slightly flattened. Heat the pan as above. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking. Add the ginger sauce mixture and cook for 1-2 minutes. Transfer to a plate to rest.
Custom Recipe: Slice the sticky beef rump steak.
