Sichuan-Glazed Beef Rump
with Pre-Cut Veggie Toss
We’ve dialled down the heat found in traditional Sichuan cooking but kept the tasty garlic and umami flavours, creating a crowd-pleasing sauce that makes succulent beef shine.
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Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
1 packet
beef rump
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 bag
Asian stir-fry mix
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, in a small bowl, combine Sichuan garlic paste, the soy sauce and the water. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.
• Return pan to medium-high heat with a drizzle of olive oil. Place beef rump between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. Season. • When oil is hot, cook beef, turning regularly, for 3-6 mins or until cooked to your liking (this will give you a medium steak). Remove pan from heat. Add Sichuan garlic mixture and gently turn beef rump to coat. Transfer to a plate, cover and rest for 5 minutes.
• Divide rice between bowls. • Top with Sichuan-glazed beef and garlic veggies. Spoon over any extra glaze from the pan to serve. Enjoy!