Double Beef Rump & Soy Veggie Stir-Fry
with Chilli-Garlic Oil
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy steak to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
This recipe is under 650kcal 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 packet
Green Beans
2
Garlic
600 g
Beef Rump
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1 packet
Ginger Paste
1
Baby Broccoli
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Slice zucchini and capsicum into thin sticks.
• Trim green beans and baby broccoli.
• Finely chop garlic.
• In a small bowl, add garlic, a pinch of chilli flakes (if using) and a good drizzle of olive oil, then season with pepper. Set aside.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• Add the chilli-garlic oil to the steak and turn to coat. Transfer to a plate to rest.
• While steak is resting, wipe out the 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 with salt and pepper.
• Slice beef.
• Divide beef rump and ginger-soy veggie stir-fry between plates.
• Spoon over any chilli garlic oil resting juices to serve. Enjoy!
