Teriyaki Ginger Beef Rump & Creamy Slaw Bowl
with Garlic Rice & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
300 g
Beef Rump
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Slaw Mix
1 packet
Parsley
1 packet
Basmati Rice
1 packet
Ginger Paste
2
Garlic
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1
apple
Not included in your delivery
½ tbs
brown sugar
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice pear. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, rice wine vinegar and a splash of water. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 4-5 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. • Reduce heat to medium-high, then add teriyaki sauce mixture to beef and cook, turning to coat, 1-2 minutes. TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine slaw mix, pear, mayonnaise and a drizzle of vinegar. Season to taste. • Divide garlic rice and creamy pear slaw between bowls. Top with teriyaki beef and spoon over any remaining sauce. • Sprinkle with crispy shallots and tear over parsley to serve. Enjoy!
