Thai-Style Seared Double 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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
beef rump
1
cucumber
1 packet
mint
1 packet
slaw mix
1 packet
baby spinach leaves
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
Utensils
Cooking Steps
• 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, then 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 the 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. TIP: Cook beef in batches if your pan is getting crowded.
• While beef is cooking, slice cucumber into half-moons. • Pick and thinly slice mint. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving plates.
• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with mint to serve. Enjoy!