Seared Double Beef Rump & Chilli Garlic Oil
with Ginger-Soy Veggies
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
600 g
Beef Rump
2
Garlic
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1 packet
Green Beans
1 packet
Ginger Paste
1
Baby Broccoli
Cooking Steps
• Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• See 'Top Steak Tips!' (below)! In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, in batches, for 3-4 for medium-rare, or until cooked to your liking. • Transfer to a plate to rest.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.
• Slice the seared beef rump. • Divide beef and ginger-soy veggies between plates. • Spoon over any resting juices.. Enjoy!
