Sichuan-Style Glazed Beef Rump
with Creamy Slaw & Crispy Shallots
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
Shredded Cabbage Mix
1
Garlic
1 sachet
Crispy Shallots
300 g
Beef Rump
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Baby Spinach Leaves
1 packet
Mayonnaise
(Contains: Eggs;)
1
Red Apple
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef rump, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• In the last minute of cook time, top beef with garlic stir-fry sauce. • Cover with foil and set aside to rest for 10 minutes.
• While beef is resting, thinly slice pear into wedges. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the bowl with the garlic oil, add mayonnaise and a drizzle of the vinegar. Mix to combine. • Add shredded cabbage mix, apple and baby spinach leaves, tossing to combine. Season to taste.
• Slice garlic-glazed beef. • Divide creamy slaw and beef between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy
