Sweet 'n Sticky Soy Beef
with Roast Veggie & Tomato Salad
- Wheat
- Gluten
- Soy
This sticky sweet-soy beef is full of rich, savoury and sweet flavour and perfectly paired with a warm salad of roasted kūmara and carrot. It’s a colourful, satisfying dish that balances tender beef with wholesome veggies – ideal for a fuss-free dinner that feels both comforting and a little indulgent.
Ingredients
1 packet
Mixed Salad Leaves
1
Kumara
1
Tomato
300 g
Beef Rump
2
Red Onion
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
1 drizzle
rice wine vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop capsicum.
• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine sweet soy seasoning (see ingredients) and beef rump, turning to coat.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Cook in batches if your pan is getting crowded. • Remove pan from heat, then add sweet chilli sauce, turning beef to coat. TIP: The marinade will darken and caramelise, this adds to the flavour!
• When the veggies are done, add capsicum, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice sweet-soy and sticky sweet chilli beef. • Divide roasted veggie salad between plates. Top with beef, spooning over any remaining marinade from the pan. Enjoy!
