What are the main ingredients in Beef Rump & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

What is the nutritional information of Beef Rump & Butternut?

Calories: 778, Carbs: 44 grams, Fat: grams, Protein: 53.5 grams, Sugar: 12.1 grams, Salt: 882 grams

How do I prepare Beef Rump & Butternut?

TO THE BUTTERNUT MOON & BACK: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. ENTER THE BLENDER: In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste. THE STEAKS ARE HIGH: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning. BOWL THEM OVER: In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing. BEEF & BUTTERNUT BLISS: Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!

What should be prepared from my kitchen to make Beef Rump & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

Beef Rump & Butternut

Slices of tender beef rump accompanies a rich yet refreshing satay-dressed mint & cabbage slaw, sided with golden roasted butternut half-moons. Finish with crumbles of creamy Danish-style feta and sprinkle with toasted pumpkin seeds for crunch. A dinner that will satay-fy anyone’s taste buds!

Beef Rump & Butternut

with a satay dressing & Danish-style feta

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Cabbage
Danish-style Feta
Fish
Fish Sauce
Free-Range Beef Rump
Fresh Chilli
Fresh Chillies
Fresh Mint
Lemon Juice
Low Fat Plain Yoghurt
Peanut Butter
Pumpkin Seeds
Rice Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Paper Towel

Serves 1

TO THE BUTTERNUT MOON & BACK
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
BEEF & BUTTERNUT BLISS
Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!

Butternut - 250g
Pumpkin Seeds - 10g
Low Fat Plain Yoghurt - 100ml
Peanut Butter - 15ml
Fresh Chilli - 1
Fish Sauce - 5ml
Rice Wine Vinegar - 5ml
Lemon Juice - 10ml
Free-range Beef Rump - 160g
Cabbage - 100g
Fresh Mint - 4g
Danish-style Feta - 20g

Download the Recipe

Serves 2

TO THE BUTTERNUT MOON & BACK
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
BEEF & BUTTERNUT BLISS
Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!

Butternut - 500g
Pumpkin Seeds - 20g
Low Fat Plain Yoghurt - 200ml
Peanut Butter - 30ml
Fresh Chillies - 2
Fish Sauce - 10ml
Rice Wine Vinegar - 10ml
Lemon Juice - 20ml
Free-range Beef Rump - 320g
Cabbage - 200g
Fresh Mint - 8g
Danish-style Feta - 40g

Download the Recipe

Serves 3

TO THE BUTTERNUT MOON & BACK
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
BEEF & BUTTERNUT BLISS
Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!

Butternut - 750g
Pumpkin Seeds - 30g
Low Fat Plain Yoghurt - 300ml
Peanut Butter - 45ml
Fresh Chillies - 3
Fish Sauce - 15ml
Rice Wine Vinegar - 15ml
Lemon Juice - 30ml
Free-range Beef Rump - 480g
Cabbage - 300g
Fresh Mint - 12g
Danish-style Feta - 60g

Download the Recipe

Serves 4

TO THE BUTTERNUT MOON & BACK
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
BEEF & BUTTERNUT BLISS
Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!