A great creamed spinach balances the creaminess with the earthiness to ensure this classic side dish isn’t a stodgy eating experience. Our on-point UCOOK version features garlicky onions, crème fraîche, and perfectly wilted spinach. Savour with NOMU BBQ Rub-spiced beef strips, buttery gem squash & sunflower seeds for crunch.
BBQ Beef & Creamed Spinach
BBQ Beef & Creamed Spinach
with roasted gem squash
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Creme Fraiche
- Free-range Beef Rump Strips
- Garlic Clove
- Garlic Cloves
- Gem Squash
- NOMU BBQ Rub
- Onion
- Onions
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter
- Water
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 2-3 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 100ml of warm water. Reduce the heat and simmer until starting to thicken, 5-6 minutes. Loosen with a splash of water if too thick. Remove and season.
BASTE THE BEEF
Place a pan over 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.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ-basted beef. Serve with the roasted gem squash and garnish with the sunflower seeds. Dig in, Chef!
Gem Squash - 1
Sunflower Seeds - 10g
Spinach - 75g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 40ml
Free-range Beef Rump Strips - 150g
NOMU BBQ Rub - 5ml
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 2-3 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 150ml of warm water. Reduce the heat and simmer until starting to thicken, 6-7 minutes. Loosen with a splash of water if too thick. Remove and season.
BASTE THE BEEF
Place a pan over 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.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ-basted beef. Serve with the roasted gem squash and garnish with the sunflower seeds. Dig in, Chef!
Gem Squash - 2
Sunflower Seeds - 20g
Spinach - 150g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 80ml
Free-range Beef Rump Strips - 300g
NOMU BBQ Rub - 10ml
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 4-5 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 200ml of warm water. Reduce the heat and simmer until starting to thicken, 7-8 minutes. Loosen with a splash of water if too thick. Remove and season.
BASTE THE BEEF
Place a pan over 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). You may need to do this step in batches. 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.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ-basted beef. Serve with the roasted gem squash and garnish with the sunflower seeds. Dig in, Chef!
Gem Squash - 3
Sunflower Seeds - 30g
Spinach - 225g
Onions - 2
Garlic Cloves - 2
Crème Fraîche - 120ml
Free-range Beef Rump Strips - 450g
NOMU BBQ Rub - 15ml
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
THAT TOASTY TASTE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 4-5 minutes. Remove from the pan and season.
RAISE THE SPINACH STANDARD
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Return the sautéed spinach to the pan along with the crème fraîche and 250ml of warm water. Reduce the heat and simmer until starting to thicken, 7-8 minutes. Loosen with a splash of water if too thick. Remove and season.
BASTE THE BEEF
Place a pan over 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). You may need to do this step in batches. 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.
HOPE YOU’RE HUNGRY!
Plate up the creamy spinach alongside the BBQ-basted beef. Serve with the roasted gem squash and garnish with the sunflower seeds. Dig in, Chef!
Gem Squash - 4
Sunflower Seeds - 40g
Spinach - 300g
Onions - 2
Garlic Cloves - 2
Crème Fraîche - 160ml
Free-range Beef Rump Strips - 600g
NOMU BBQ Rub - 20ml
Woolies Products in this dish
