Seared Double Beef & Mumbai Coconut Sauce
with Garlicky Greens
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 garlicky greens, 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.
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 head
broccoli
1 packet
silverbeet
1 packet
Trimmed Green Beans
1 packet
garlic paste
2 packet
beef rump
1 sachet
Mumbai spice blend
1 packet
coconut milk
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Chop broccoli (including stalk!) into small florets. Roughly chop the silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and trimmed green beans and cook, tossing, until softened, 5-6 minutes. Add the silverbeet and garlic paste and cook until wilted, 1-2 minutes. • Set aside on serving plates. TIP: Add a dash of water to the pan to help speed up the cooking process.
• See 'Top Steak Tips!' (below left). Meanwhile, season beef rump 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, in batches, for 5-9 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 Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes.
• Slice beef. • Divide seared beef rump between plates with the garlicky greens. • Spoon over Mumbai coconut sauce to serve. Enjoy!
