Sesame Coated Beef Rump
with lime rice and charred broccoli
This succulent sesame beef rump is covered with a delicious and slightly spicy Asian-inspired sauce. Zesty rice and broccoli round out a truly gorgeous meal.
Tags:
Protein Rich
•Spicy
Allergens:
Sesame
•Soya
•Wheat
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Red Thai Style Paste
150 grams
Jasmine Rice
1 unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
3 unit(s)
Garlic
2 sachet(s)
Honey
1 unit(s)
Broccoli
250 grams
Beef Rump
Not included in your delivery
to taste
Pepper
to taste
Butter
to taste
Oil
to taste
Water
to taste
Salt
Nutrition Values
Energy (kJ)2831 kJ
Energy (kcal)677 kcal
Fat20.5 g
of which saturates7.1 g
Carbohydrate86.5 g
of which sugars14.6 g
Dietary Fiber0.9 g
Protein41.7 g
Cholesterol0 mg
Salt2.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Peel and grate the garlic (or use a garlic press). Zest and quarter the lime.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins, add half the garlic and cook for 30 secs.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan, cover and set aside.
3
- Return the pan to high heat with a drizzle of oil.
- Season the beef with remaining garlic, salt and pepper.
- Fry the beef until browned, 1-2 mins each side for medium-rare. Cook another 1-2 mins each side for medium and a further 1-2 mins each side for well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, remove from the pan, cover and allow to rest.
4
- Wipe and return the pan to a medium heat.
- Dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside.
- Return the pan to medium-high heat.
5
- Stir 75ml water (double for 4p), red Thai paste, ketjap manis and honey into the pan.
- Bring to the boil and cook until reduced by half, 3-5 mins. Once reduced, remove the pan from the heat.
- Stir in 1 tbsp butter (double for 4p).
- Season to taste with salt, pepper and a squeeze of lime juice. Add a splash of water to loosen the sauce if required.
6
- Stir the lime zest through the rice then share the zesty lime rice between bowls.
- Top with the beef, spooning over the sauce from the pan.
- Serve the broccoli alongside.
- Reserve any remaining lime wedges for squeezing over.
- Scatter over the toasted sesame seeds.
TIP: If you're cooking for kids, leave the spicy sauce on the side.
