Thai-Style Seared Beef Rump & Slaw
with Ginger Lemongrass & Coconut Sauce
- 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.
Ingredients
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
beef rump
1
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)
Utensils
Cooking Steps
• 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.
• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the coconut lemongrass sauce, calling it delicious and restaurant-quality. Some found it too sweet or watery.
- Ease of prep: Customers appreciated how quick and simple this dish was to prepare, with clear instructions for cooking the steak.
- Suggestions: Several recommended adding chilli, lime juice, or fish sauce to boost flavour. Some suggested serving with rice or noodles.
- Leftovers: A few noted the salad doesn't store well dressed overnight, but the sauce was great for other meals.
- Meat quality: Opinions varied widely on the beef, with some praising its tenderness while others found it tough or gristly.
