Seared Beef Rump & Mumbai Coconut Sauce
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Seared Beef Rump & Mumbai Coconut Sauce

Seared Beef Rump & Mumbai Coconut Sauce

with Roast Veggie Medley

It's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Quick Prep
Climate Superstar
Under 40g carbs
Over 30g protein

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 Time15 minutes


Serving amount


sweet potato



1 clove


1 packet

Peeled & Chopped Pumpkin

1 packet

beef rump

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)2036 kJ
Fat21 g
of which saturates16.1 g
Carbohydrate34.4 g
of which sugars21.8 g
Dietary Fibre11.3 g
Protein39.7 g
Sodium709 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Frying Pan



• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Finely chop garlic. • Place peeled & chopped pumpkin, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


• Meanwhile, place beefrump between two sheets of baking paper (if your rump is more than 3 cm thick, cut in half horizontally before pounding for a shorter cook time). Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • 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. Transfer to a plate to rest.


• Return frying pan to medium heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season to taste.


• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!