Thai Beef Rump & Coconut Lemongrass Sauce

Name: Thai Beef Rump & Coconut Lemongrass Sauce with Makrut Lime, Slaw & Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Coconut Milk; 1 Cucumber; 1 packet Ginger Lemongrass Paste; 300 g Beef Rump; 1 packet Slaw Mix; 1 Red Butter Lettuce; 1 packet Makrut Lime Leaves; 1 packet Crushed Peanuts; 1 drizzle olive oil; 1 tbs soy sauce (for the sauce); 1 tsp brown sugar; ½ tbs soy sauce (for the veg); 1 drizzle vinegar (white wine or rice wine)

with Makrut Lime, Slaw & Crushed Peanuts

Recipe Development TeamUpdated on August 20, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

514 kcal

Protein

:

38.2g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Peanuts
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked beef rump, you'll have maximum crunch and flavour all in the one bowl!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Coconut Milk

1

Cucumber

1 packet

Ginger Lemongrass Paste

300 g

Beef Rump

1 packet

Slaw Mix

1

Red Butter Lettuce

1 packet

Makrut Lime Leaves

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soy May be present: Gluten)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Soy May be present: Gluten)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2150 kJ

Calories514 kcal

Fat33.2 g

of which saturates18.7 g

Carbohydrate15.3 g

of which sugars9.6 g

Dietary Fibre6.4 g

Protein38.2 g

Cholesterol26.6 mg

Sodium899 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• See ‘Top Steak Tips!’ (below left). In a large frying pan, heat a drizzle of olive oil
over medium heat. Cook ginger lemongrass paste until fragrant, 1 minute.
• Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of
water, then simmer until slightly thickened, 2-3 minutes.
• Transfer to a bowl and allow to cool slightly.

2

• Season beef rump with salt and pepper.
• Wipe out the frying pan, then return to medium-high 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.

3

• While the beef is cooking, slice cucumber into half-moons.
• Remove centre veins from makrut lime leaves, then very finely chop.
• In a large bowl, combine cucumber, slaw mix, red butter lettuce, the soy sauce
(for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and
pepper.
TIP: The makrut lime leaves are fibrous, so you want to cut them into small pieces!

4

• Slice beef.
• Divide Thai beef rump and slaw between plates.
• Spoon over coconut ginger lemongrass sauce.
• Sprinkle with crushed peanuts to serve. Enjoy!