Beef Rump Steaks with Asian Slaw

Beef Rump Steaks with Asian Slaw

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 8, 2018.
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Alternatively, preheat BBQ grill to high and cook beef for 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking.

Ingredients

Pumpkin

  • 1 pack pre-diced peeled pumpkin
  • 1 Tbsp sweet chilli sauce

Beef

  • 1 pack beef rump steaks (at room temperature)
  • ½ pottle Asian dressing

Slaw

  • 1 carrot
  • ¼ red onion
  • 1/3 bag baby spinach
  • ½ bag coleslaw
  • ½ pottle Asian dressing
  • 1 tsp sesame oil
  • 1 pack crispy noodles
  • 1 sachet peanuts

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Pat pumpkin dry, toss on prepared tray with sweet chilli sauce, a drizzle of oil and season. Bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill pumpkin for 4-5 minutes, until golden and crispy.
  2. While pumpkin is cooking, pat beef dry and place in a bowl. Pour over first measure of Asian dressing and set aside to marinate for about 5 minutes.
  3. Grate carrot, thinly slice onion and roughly chop spinach. Add to a medium bowl with coleslaw, second measure of Asian dressing and sesame oil. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Remove beef from marinade and pat dry. Cook beef for 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside, covered, to rest for 2-3 minutes.
  5. Toss crispy noodles, peanuts and roasted pumpkin through slaw and slice beef thinly against the grain.
  6. To serve, divide slaw between plates and top with sliced beef.

Nutritional Information

Energy 2179 kj
521 kcal
Protein 36.8g
Carbohydrate 34.2g
Fat 25.6g