Sticky Beef Rump with Garlic Butter Potatoes & Mustard Mayo Slaw
Pre-Prepped | Three Steps | Ready in 15- Milk
- Soy
- Eggs
- Almond
- Eggs
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
- Gluten
- Wheat
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, plate up a juicy beef rump steak topped with our favourite, sticky meat glaze. The goodness doesn't stop there; serve the beef with a fresh slaw and a tasty side of garlic butter potatoes! *Heads-up - you'll need a microwave for this recipe!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
beef rump
1 packet
Sticky Meat Glaze
(May be present: Eggs, Milk, Tree Nuts.)
1 packet
roasted potatoes with garlic herb butter
(Contains: Milk, Soy; May be present: Gluten, Wheat.)
1
pear
1 bag
slaw mix
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Place beef between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures it’s extra tender) • Heat frying pan over high heat with olive oil. Season beef, then cook for 2-3 mins each side, or until cooked to your liking • In the last min, add meat glaze, turning beef to coat. Transfer to a plate
• Prick a few holes in potato container • Microwave potatoes until hot and steaming, 4-5 mins
• Slice pear • In a bowl, combine pear, slaw and mustard mayo. Season to taste • Plate up beef, potatoes and slaw. Spoon glaze from pan over beef. Sprinkle with flaked almonds to serve
