Seared Beef Rump & Zingy Green Salad
with Lime & Sweet Chilli DressingTake 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 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.*
Ingredients
300 g
Beef Rump
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1
Lime
1
Cucumber
1 packet
Mixed Salad Leaves
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!
