Honey-Sesame Beef Rump & Pea Pod Slaw
with Rapid Butter Rice & Soy-Sesame Dressing
This bountiful bowl is worth all of the time, packed with butter basmati rice and honey-sesame beef rump. To lighten things up a little, we've added in a gorgeous pea pod slaw, which works a treat when drizzled with our soy-mayo dressing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
300 g
Beef Rump
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Shredded Cabbage Mix
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water (11/4 cups for 2P / 21/2 cups for 4P). Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan. • Stir the butter through the rice.
• Meanwhile, place beefrump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Drizzle olive oil over steak. • Combine mixed sesame seeds, the salt, and a generous pinch of pepper on a plate. Press each side of the beef firmly into sesame seeds to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat. Add the honey, turning to coat. Transfer to a plate.
• While beef is cooking, thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and a drizzle of the vinegar and olive oil. Toss to combine. Season to taste. • In a small bowl, combine mayonnaise and the soy sauce.
• Slice beef. • Divide rapid butter rice, honey-sesame beef rump and pea pod slaw between bowls. Drizzle over soy-mayo dressing to serve. Enjoy!
