Beef Rump with Onion Rings and Bok Choy Salad

Beef Rump with Onion Rings and Bok Choy Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 19, 2017.

These homemade onion rings are easy, fun, and delicious!


Ingredients

ROAST KUMARA

  • 800g red kumara, scrubbed and diced 2cm

ONION RINGS

  • 1 red onion, sliced into 1cm-thick rounds
  • ½ cup flour seasoned with ½ teaspoon salt
  • 1 egg whisked with 2 tablespoons milk
  • 1 cup panko breadcrumbs

BEEF RUMP

  • 600g beef rump steaks (at room temperature)

BOK CHOY SALAD

  • ½ bag sugar snap peas
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • ½ bag rocket leaves
  • 1 tablespoon sweet chilli sauce
  • Juice of ½ lemon

TO SERVE

  • 100g horseradish mayonnaise (optional)

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to medium-high (if using)
  2. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt and pepper. Bake (on lower rack of oven) for 20-23 minutes, until golden and tender. Turn once during cooking.
  3. Place onion slices in a medium heat-proof bowl and cover with boiling water. Cook for 2 minutes then drain well, separating layers. Place seasoned flour, egg/ milk mix and breadcrumbs in separate bowls. Coat onion, all together, first in flour, then egg/ milk mix, then breadcrumbs, shaking off any excess.
  4. Place onion rings on second prepared tray in a single layer. When kumara has 12 minutes cook time remaining, bake onion rings (on rack above kumara) for 10-12 minutes, until golden and crunchy. While onions are baking, heat a drizzle of oil in a large fry-pan on high heat.
  5. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes. Slice thickly against the grain.
  6. While steak is cooking, prepare bok choy salad. Finely slice sugar snap peas and bok choy. Toss in a medium bowl with all remaining bok choy salad ingredients and a drizzle of olive oil. Season to taste with salt and pepper.
  7. Divide roast kumara between plates and top with slices of beef rump. Pile onion rings over beef rump and serve bok choy salad on the side. Drizzle with horseradish mayonnaise (if using).

Nutritional Information

Energy 2413 kj
577 kcal
Protein 37.5g
Carbohydrate 70.5g
Fat 14.9g