Thai-Style Seared Beef Rump & Slaw

Name: Thai-Style Seared Beef Rump & Slaw with Ginger Lemongrass & Coconut Sauce
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet Ginger Lemongrass Paste; 1 packet coconut milk; 1 tbs soy sauce (for the sauce); 1 tsp brown sugar; 1 packet beef rump; 1 cucumber; 1 bag slaw mix; 1 bag baby spinach leaves; ½ tbs soy sauce (for the veg); drizzle vinegar (white wine or rice wine); 1 packet crushed peanuts

with Ginger Lemongrass & Coconut Sauce

4.0(417)

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Calories

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Protein

37.6g protein

Preparation Time

20 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Allergens:

Gluten
Soy
Peanuts
May contain traces of allergens
Gluten
Milk
Sesame
Soy
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked beef rump, you'll have maximum crunch and flavour all in the one bowl! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

1 packet

beef rump

cucumber

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Gluten, Soy;)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Gluten, Soy;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)1833 kJ

Fat27.2 g

of which saturates16.9 g

Carbohydrate11.1 g

of which sugars7.1 g

Dietary Fibre5.7 g

Protein37.6 g

Sodium743 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

• Meanwhile, place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season all over with salt and pepper. • Wash out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• While beef is cooking, thinly slice cucumber into rounds. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, the soy sauce (for the veg) and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving bowls.