Honey-Soy Ginger Beef Rump Bowl
with Garlic Rice
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
2
Carrot
1 packet
Mayonnaise
(Contains: Eggs)
1 packet
Coriander
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
6
Garlic
1 packet
Ginger Paste
1 sachet
Crispy Shallots
1 packet
Asian Greens
1 packet
Pea Pods
1
Long Chilli
Beef Rump
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger (unpeeled). Slice the carrot (unpeeled) into thin batons, or slice into half moons if you'd prefer! Trim the ends of the snow peas and slice in 1/2 lenthways. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Roughly chop the coriander. Chop the beef rump into 2cm chunks. In a small bowl, combine the mayonnaise and rice wine vinegar.
In another small bowl, combine the ginger, soy sauce, honey, water (for the sauce), a pinch of pepper and the remaining garlic.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot and cook, until just tender, 5 minutes. Add the Asian greens and snow peas and cook, until wilted and softened, 3-4 minutes. Set aside in a bowl and cover.
Return the large frying pan to a high heat and add a drizzle of olive oil. When the oil is hot, add the ½ the beef rump and cook, tossing, for 2-3 minutes, or until cooked to your liking. Transfer to a bowl to rest. Repeat with the remaining beef rump. Return the pan to a medium heat and add the honey soy sauce mix, cook, stirring, 2 minutes. Remove from the heat, add the beef rump to the sauce, along with the resting juices, and stir to coat.
Divide the garlic rice between bowls, top with the honey soy beef and veggies. Sprinkle over the crispy shallots and dollop the mayonaise. Garnish the adults' portions with the coriander and chilli (if using).
