with Creamy Slaw & Crispy Shallots
It's roast beef, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent beef rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Crispy Shallots
1 sachet
Beef Rump
300 g
Garlic Stir-Fry Sauce
1 packet
Slaw Mix
1 packet
Cucumber
1
Olive oil
1 drizzle
Vinegar
1 drizzle
Mayonnaise
2 tbs
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• Remove pan from heat, then add garlic stir-fry sauce, turning to coat.
• Transfer to a plate to rest.
• While beef is resting, roughly chop cucumber.
• In a medium bowl, combine the mayonnaise and a drizzle of vinegar.
• Add slaw mix and cucumber, tossing to combine. Season to taste.
• Slice Sichuan-glazed beef.
• Divide creamy slaw and beef between plates.
• Spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!
1920
kJ
Energy (kJ)
460
kcal
Calories
30.8
g
Fat
6.1
g
of which saturates
19.6
g
Carbohydrate
14.7
g
of which sugars
3.5
g
Dietary Fibre
33.5
g
Protein
30.6
mg
Cholesterol
724
mg
Sodium
