Soy & Ginger Sesame Beef
with Roast Veggie Salad
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
Garlic Aioli
(Contains: Eggs;)
1 packet
Ginger Paste
1
Garlic
1
Beetroot
300 g
Beef Rump
1
Sweet Potato
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Carrot
1 packet
Baby Spinach Leaves
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar. • Season beef rump with salt and pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Remove pan from heat. Add soy-ginger mixture, gently turning beef until well coated.
TIP: The residual heat in the pan will cook the sauce!
• To the tray with the roast veggies, add baby spinach leaves and garlic aioli. Toss to combine, then season with salt and pepper to taste.
• Divide the roast veggie salad between plates. • Top with soy and ginger beef, spooning any remaining sauce from the pan over the beef. • Sprinkle mixed sesame seeds to serve. Enjoy!
