This dish is bursting with bold flavours, from the juicy seared beef rump strips to the charred corn, crunchy cabbage, and carrot. Tossed together with a tangy & sweet Asian dressing consisting of soy sauce, kewpie mayo, and sesame oil. Finished off with a sprinkle of toasted sesame seeds & chopped peanuts for added crunch. Don’t forget the sliced chilli for a bit of extra heat!
Beef Rump Strips & Asian Slaw
Beef Rump Strips & Asian Slaw
with peanuts & fresh chilli
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Dressing
- Beef
- Cabbage
- Carrot
- Corn
- Free-range Beef Rump Strips
- Fresh Chilli
- Fresh Coriander
- Green Leaves
- Mixed Sesame Seeds
- NOMU Oriental Rub
- Peanuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
SIMPLY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy rump strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 5ml
Corn - 50g
Free-range Beef Rump Strips - 150g
NOMU Oriental Rub - 5ml
Asian Dressing - 50ml
Cabbage - 100g
Carrot - 120g
Green Leaves - 20g
Fresh Coriander - 3g
Peanuts - 10g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy rump strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 10ml
Corn - 100g
Free-range Beef Rump Strips - 300g
NOMU Oriental Rub - 10ml
Asian Dressing - 100ml
Cabbage - 200g
Carrot - 120g
Green Leaves - 40g
Fresh Coriander - 5g
Peanuts - 20g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy rump strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 15ml
Corn - 150g
Free-range Beef Rump Strips - 450g
NOMU Oriental Rub - 15ml
Asian Dressing - 150ml
Cabbage - 300g
Carrot - 240g
Green Leaves - 60g
Fresh Coriander - 8g
Peanuts - 30g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy rump strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 20ml
Corn - 200g
Free-range Beef Rump Strips - 600g
NOMU Oriental Rub - 20ml
Asian Dressing - 200ml
Cabbage - 400g
Carrot - 240g
Green Leaves - 80g
Fresh Coriander - 10g
Peanuts - 40g
Fresh Chilli - 1
Woolies Products in this dish
