Beef Rump & Chilli-Garlic Butter
with Ginger-Soy Sautéed Veggies
- Soy
- Milk
With the perfect balance of sweet and salty flavours and garlicky goodness you can take this juicy steak to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
Ingredients
1
Baby Broccoli
1
Capsicum
1 sachet
Chilli Flakes
2
Garlic
1 packet
Ginger Paste
1 packet
Trimmed Green Beans
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
1 tbs
honey
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Slice capsicum into thin sticks.
• Trim baby broccoli.
• Finely chop garlic.
• Place the butter in a small microwave-safe bowl, then microwave in 10 second bursts, until softened. Add garlic and a pinch of chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. Stir-fry capsicum, trimmed green beans and baby broccoli until tender, 4-5 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste with salt and pepper.
• Slice beef.
• Divide beef rump and ginger and soy veggie stir-fry between plates.
• Pour chilli-garlic butter over beef to serve. Enjoy!
