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

Thai-Style Seared Double Beef Rump & Slaw

with Ginger Lemongrass & Coconut 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 30g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep

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 Time


Serving amount

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

2 packet

beef rump



1 bag

slaw mix

1 bag

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 veg)

(Contains Gluten, Soy;)


vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)2508 kJ
Fat31.4 g
of which saturates18.4 g
Carbohydrate11.1 g
of which sugars7.1 g
Dietary Fibre5.7 g
Protein68.2 g
Sodium808 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.


• Meanwhile, place beef rump 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 and return frying pan 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. TIP: Cook beef in batches if your pan is getting crowded.


• 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), a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving bowls.


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