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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic stir-fry glaze was a standout, delivering bold, sticky flavour that paired well with the beef. Some found it more sweet and garlicky than authentically Sichuan, and a few felt it overpowered the dish.
- Ease of prep: Most found this a genuinely quick and easy meal to pull together, with clear instructions that even first-time cooks could follow confidently.
- Suggestions: Adding a carb side — roasted potatoes, sweet potato chips, or leftover rice — made the meal more substantial for hungrier eaters. Some cooked the beef directly in the glaze rather than adding it at the end, and one reviewer tried it in an air fryer with great results. A few suggested reducing the dressing quantity for the slaw, as it can be too heavy.
- Portions: Many felt the protein portion was too small, especially for two or more adults, and noted the slaw was over-portioned relative to the meat. Adding an extra side helped balance the meal.
- Leftovers: At least one reviewer noted the slaw still tasted great two days later, making it worth saving if there is any left over.
