Honey-Sesame Glazed Beef
with Ginger Rice & Garlicky Pan-Fried Veggies
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
3
Garlic
1 packet
Green Beans
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Peeled & Chopped Pumpkin
300 g
Beef Rump
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut butternut pumpkin into bite-sized chunks. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• While rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, soy sauce, sesame seeds and half the garlic. • Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook, tossing, until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan with a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking.
• To pan, in the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
• Slice beef. • Divide the ginger rice and garlic greens between bowls. • Top with the honey-soy glazed beef and spoon over any excess glaze from the pan to serve. Enjoy!
