No Chop Glazed Beef Rump
with Rice & Garlic Veggies
- Gluten
- Wheat
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
We’ve dialled down the heat but kept the tasty garlic and umami flavours, creating a crowd-pleasing sauce that makes succulent beef rump shine. Lay it on a bed of fluffy rice and pre-cut veggies and dinner will be done in a flash!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
Asian stir-fry mix
1 packet
garlic paste
1 packet
beef rump
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a small bowl, combine garlic stir-fry sauce, the soy sauce and water. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian stir-fry mix, tossing, until tender, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste and cover to keep warm.
• Place beef between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. Season beef on both sides with salt and pepper. • When oil is hot, cook beef, turning regularly, for 3-6 mins or until cooked to your liking (this will give you a medium steak). • Remove pan from heat. Add sichuan garlic mixture and gently turn beef rump to coat. Transfer to a plate, cover and rest for 5 minutes.
• Divide rice between bowls. • Top with Sichuan-glazed beef rump and garlic veggies. Spoon over any extra glaze from the pan to serve. Enjoy!
