Peri-Peri Beef Rump & Ranch Potato Toss

Name: Peri-Peri Beef Rump & Ranch Potato Toss with Charred Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 1 packet Baby Spinach Leaves; 300 g Beef Rump; 1 tin Sweetcorn; 2 Potato; 1 packet Ranch Dressing; 1 packet Shredded Cabbage Mix; 1 Peri-Peri Sauce; 1 drizzle olive oil; 15 g butter; 2 tbs Mayonnaise

with Charred Corn Slaw

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

488 kcal

Protein

:

38.5g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Eggs
Milk
Fish
Sesame
Almond
Eggs
Soy
Cashew
Wheat
Milk
Gluten
May contain traces of allergens

This recipe might sound like it’s involved, but the components are brought together in four simple steps, with some help from a handful of shortcut ingredients - like our sticky peri-peri sauce for the glaze on the juicy beef, and our creamy ranch dressing for the potatoes. You’re in for a treat! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

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

Ingredients

Serving amount

1 sachet

All-American Spice Blend

1 packet

Baby Spinach Leaves

300 g

Beef Rump

1 tin

Sweetcorn

2

Potato

1 packet

Ranch Dressing

(Contains: Eggs, Milk)

1 packet

Shredded Cabbage Mix

1

Peri-Peri Sauce

(May be present: Fish, Sesame, Almond, Eggs, Soy, Cashew, Wheat, Milk, Gluten)

Not included in your delivery

1 drizzle

olive oil

15 g

butter

(Contains: Milk)

2 tbs

Mayonnaise

(Contains: Eggs)

Nutritional Values

Energy (kJ)2040 kJ

Calories488 kcal

Fat21.4 g

of which saturates5.3 g

Carbohydrate33.2 g

of which sugars11.4 g

Dietary Fibre6.6 g

Protein38.5 g

Cholesterol28.6 mg

Sodium875 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. Cut potato into bite-sized chunks. • Fill a medium saucepan with the boiled water. Add potato and a pinch of salt. Cook over high heat until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and ranch dressing, tossing to coat. Season with salt and pepper to taste.

2

• Meanwhile, drain sweetcorn. In a medium bowl, combine beef rump and all-American spice blend.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
• Return pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. In the last minute of cook time, add Peri Peri sauce, turning to coat.
TIP: Cover the pan with a lid if the kernels are “popping” out.

3

• While the beef is cooking, roughly chop baby spinach leaves. • Add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil to the bowl with the charred corn. Toss to combine. Season to taste.