
Take dinner to the next level by adding our garlic stir-fry sauce to tender beef medallions. Plate it all up on a bed of fluffy rice and and cool it all down with a fresh pear-cucumber salad.
1
Cucumber
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1
Pear
300 g
Beef Rump
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Gourmet Leaf Mix
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 tbs
Mayonnaise
(Contains: Eggs)
1.5 cup
water

• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan 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!



• In a large bowl, combine pear, cucumber, gourmet leaf mix and a drizzle of olive oil and vinegar. Season to taste.
• Divide fluffy rice and pear-cucumber salad between bowls.
• Top with Asian beef medallions.
• Spoon over any remaining sauce from pan. Serve with the mayonnaise. Enjoy!