Sichuan-Glazed Beef Rump
with Creamy Slaw & Crispy Shallots- Gluten
- Sesame
- Soy
- Wheat
- Eggs
It's roast beef, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent beef rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 sachet
Crispy Shallots
300 g
Beef Rump
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Slaw Mix
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• 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.
• Remove pan from heat, then add garlic stir-fry sauce, turning to coat.
• Transfer to a plate to rest.
• While beef is resting, roughly chop cucumber.
• In a medium bowl, combine the mayonnaise and a drizzle of vinegar.
• Add slaw mix and cucumber, tossing to combine. Season to taste.
• Slice Sichuan-glazed beef.
• Divide creamy slaw and beef between plates.
• Spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!
