Thai-Style Seared Beef Rump & Slaw
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Thai-Style Seared Beef Rump & Slaw

Thai-Style Seared Beef Rump & Slaw

with Coconut Ginger Lemongrass Sauce

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 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time5 minutes


Serving amount

1 packet

Ginger Lemongrass Paste

1 packet

Coconut Milk

1 packet

beef rump



1 packet

slaw mix

1 packet

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; 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 slaw)

(Contains Gluten, Soy;)


vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)1963 kJ
Calories469 kcal
Fat28 g
of which saturates17.7 g
Carbohydrate16.1 g
of which sugars11.5 g
Dietary Fibre6.6 g
Protein37.4 g
Sodium730 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger lemongrass 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.


• See 'Top Steak Tips'! (bottom left). Season beef rump with salt and pepper. • Wash and dry frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.


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


• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!