Seared Beef Rump & Zingy Green Salad
with Lime & Sweet Chilli Dressing
Take your standard salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lime juice dressing. Plate it up with seared beef steak and Don't forget a sprinkling of crispy shallots for some extra crunch factor.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Crispy Shallots
1
Cucumber
1
Lime
1 packet
Mixed Salad Leaves
1 packet
Pea Pods
300 g
Beef Rump
1 packet
Sweet Chilli Sauce
Utensils
Cooking Steps
• Thinly slice cucumber into half moons. • Trim and halve pea pods lengthways. • Cut lime into wedges.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. • Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.
• Slice beef. • Divide seared beef and zingy green salad between plates. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
