Double Vietnamese BBQ Beef Steak

Name: Double Vietnamese BBQ Beef Steak with Zesty Sweet Chilli Salad & Grilled Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Celery; 1 Garlic; 1 sachet Crispy Shallots; 1 packet Sweet Chilli Sauce; 600 g Beef Rump; 1 sachet Asian BBQ Seasoning; 1 Corn; 1 Lemon; 1 packet Mixed Salad Leaves; 1 Carrot

with Zesty Sweet Chilli Salad & Grilled Corn Cobs

Get up to $230 off

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Celery

1

Garlic

1 sachet

Crispy Shallots

1 packet

Sweet Chilli Sauce

600 g

Beef Rump

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1

Corn

1

Lemon

1 packet

Mixed Salad Leaves

1

Carrot

Nutritional Values

Calories539 kcal

Energy (kJ)2260 kJ

Fat15.8 g

of which saturates6 g

Carbohydrate37.1 g

of which sugars22 g

Dietary Fibre9.9 g

Protein69.1 g

Cholesterol46.5 mg

Sodium916 mg

Potassium276 mg

Calcium1.9 mg

Iron0.5 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • To a large bowl, add beef rump, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

2

• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes.

No BBQ? Cook beef rump in a large frying pan with a drizzle of olive oil over high heat, turning, for 5-9 minutes for medium-rare or until cooked to your liking. Cook in batches if your pan is getting crowded.

3

• Meanwhile, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.

4

• While beef is resting, grill lemon, cut side down, until charred, 2-3 minutes.

No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

5

• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.

6

• Thinly slice beef. • Divide Vietnamese BBQ beef steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!