Seared Beef Rump & Chilli-Garlic Oil
with Ginger-Soy Veggie Stir-Fry- Soy
- Gluten
With the perfect balance of sweet, 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! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Zucchini
1
Capsicum
1 bunch
Baby Broccoli
2 clove
Garlic
pinch
chilli flakes
1 packet
beef rump
1 packet
Ginger Paste
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
honey
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left)! • Slice zucchini and capsicum into thin sticks. • Trim baby broccoli. • Finely chop garlic. • In a small bowl, combine a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef for 3-4 minutes for medium-rare, or until cooked to your liking. • Add garlic and chilli oil to the steak and turn to coat. 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 zucchini, capsicum 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.
• Slice seared beef rump. • Divide beef and ginger-soy veggie stir-fry between plates. • Spoon over any resting juices to serve. Enjoy!
