Mild Coconut Satay Beef Rump & Garlic Veggies
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Mild Coconut Satay Beef Rump & Garlic Veggies

Mild Coconut Satay Beef Rump & Garlic Veggies

with Jasmine Rice & Crispy Shallots

In just 4 easy steps, whip up a tasty beef bowl, perfect for rice night. You've got your carrot, broccoli and spinach in the veggie department and satay beef in your protein department, all the perfect accompaniments for fluffy jasmine rice. Don't forget some crispy shallots for crunch!

Kid Friendly
Over 30g protein
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 packet

jasmine rice

1 packet

Broccoli & Carrot Mix

1 packet

garlic paste

1 packet

baby spinach leaves

1 packet

beef rump

1 sachet

satay seasoning

1 packet

coconut milk

1 sachet

chicken-style stock powder

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup


1 tsp

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)2800 kJ
Fat25.4 g
of which saturates18.6 g
Carbohydrate76.1 g
of which sugars8 g
Protein40.5 g
Sodium1283 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix, tossing, until tender, 6-7 minutes. • Add garlic paste and baby spinach leaves and cook, until fragrant and wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.


• Return frying pan to high heat with a good drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Reduce heat to medium, then add satay seasoning, coconut milk, chicken-style stock powder, and the soy sauce. • Return beef to the frying pan, and simmer until slightly thickened, 1-2 minutes.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.


• Divide rice between bowls. • Top with garlic veggies and mild coconut satay beef. • Spoon over any remaining sauce and garnish with crispy shallots to serve. Enjoy!