Seared Beef & Fragrant Coconut Sauce
with Garlicky Greens & CarrotIt’s beef rump, but not as you know it! We’re using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of garlicky greens and carrot, it’s all you need to create a meal fit for royalty!
Ingredients
300 g
Beef Rump
1 packet
Green Beans
1
Broccoli
1
Carrot
2
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets. Trim green beans. Thinly slice carrot into rounds. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add broccoli, carrot and green beans and cook, tossing, until softened, 5-6 minutes.
• Add garlic and cook until wilted, 1-2 minutes. Set aside on serving plates.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, season beefrump with salt and pepper.
• Return frying pan to medium-heat with a drizzle of olive oil. 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.
• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbaispice blend, stirring until fragrant, 1 minute.
• Stir in coconut milk and a splash of water and simmer until bubbling, 2-3 minutes.
• Slice beef.
• Divide seared beef between plates with the garlicky greens and carrot.
• Spoon over fragrant coconut sauce to serve. Enjoy!
