Unbeatable Beef Rump & Corn Rice Bowl
with Slaw, Pickled Cucumber & Smokey Aioli- Eggs
- Soy
- May contain traces of allergens
This dish is a true feast for champions! Tender, juicy and perfectly cooked beef rump is the crowning glory, sitting atop fluffy jasmine rice speckled with sweetcorn. A colourful slaw and tangy quick-pickled cucumber cut through the richness of the steak, creating a balanced meal fit for a king. *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1 tin
sweetcorn
1 packet
jasmine rice
1
cucumber
1
carrot
1 packet
Beef Rump
1 sachet
All-American Spice Blend
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
coriander
Not included in your delivery
olive oil
1.5 cup
water
¼ cup
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Drain sweetcorn. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic and sweetcorn until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Grate carrot. • See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef and toss to combine.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the honey and turn beef to coat. Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, in a large bowl, combine shredded cabbage, carrot, a splash of pickling liquid and a drizzle of olive oil. Season to taste.
• Drain pickled cucumber. • Slice beef. • Divide corn rice between bowls. Top with beef rump, slaw and pickled cucumber. • Top with a dollop of smokey aioli and tear over coriander to serve. Enjoy!
