A sensational Asian-inspired stir-fry dish with intertwined flavours and textures of crunchy cabbage & carrots, salty peanuts, al dente egg noodles, strips of seasoned rump slices, jalapeño relish and sweet piquanté peppers. A mouthwatering culinary mix and match, Chef!
Peanut Beef Rump & Noodles
Peanut Beef Rump & Noodles
with sliced cabbage, carrots & jalapeño relish
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Cabbage
- Carrot
- Egg Noodles
- Free-Range Beef Rump
- Fresh Coriander
- Fresh Ginger
- Jalapeño Relish
- Peanuts
- Sweet Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COOK THE NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STIR-FRY
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Add the grated Carrot, the sliced Cabbage, and fry until slightly wilted but still crunchy, 1-2 minutes. Add the cooked noodles, the chopped peppers, the jalapeño relish, and mix to combine. Remove from the heat and season.
PEANUT Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, add the chopped Peanuts and a knob of butter. Remove from the pan, set the peanuts aside and let the meat rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the loaded stir-fry, top with the Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
COOK THE NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STIR-FRY
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Add the grated Carrot, the sliced Cabbage, and fry until slightly wilted but still crunchy, 1-2 minutes. Add the cooked noodles, the chopped peppers, the jalapeño relish, and mix to combine. Remove from the heat and season.
PEANUT Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, add the chopped Peanuts and a knob of butter. Remove from the pan, set the peanuts aside and let the meat rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the loaded stir-fry, top with the Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
COOK THE NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STIR-FRY
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Add the grated Carrot, the sliced Cabbage, and fry until slightly wilted but still crunchy, 2-3 minutes. Add the cooked noodles, the chopped peppers, the jalapeño relish, and mix to combine. Remove from the heat and season.
PEANUT Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, add the chopped Peanuts and a knob of butter. Remove from the pan, set the peanuts aside and let the meat rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the loaded stir-fry, top with the Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
COOK THE NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STIR-FRY
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Add the grated Carrot, the sliced Cabbage, and fry until slightly wilted but still crunchy, 2-3 minutes. Add the cooked noodles, the chopped peppers, the jalapeño relish, and mix to combine. Remove from the heat and season.
PEANUT Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, add the chopped Peanuts and a knob of butter. Remove from the pan, set the peanuts aside and let the meat rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the loaded stir-fry, top with the Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
Frequently Asked Questions
What is the preparation time for Peanut Beef Rump & Noodles?
The preparation time for Peanut Beef Rump & Noodles with sliced cabbage, carrots & jalapeño relish is between 25 and 30 minutes.
What is the total time required to make Peanut Beef Rump & Noodles with sliced cabbage, carrots & jalapeño relish?
The total time required to make Peanut Beef Rump & Noodles with sliced cabbage, carrots & jalapeño relish is between 30 and 35 minutes.
How many servings does Peanut Beef Rump & Noodles provide?
4 servings
What are the main ingredients in Peanut Beef Rump & Noodles?
Beef, Cabbage, Carrot, Egg Noodles, Free-Range Beef Rump, Fresh Coriander, Fresh Ginger, Jalapeño Relish, Peanuts, Sweet Piquanté Peppers
What is the nutritional information of Peanut Beef Rump & Noodles?
Calories: 786, Carbs: 73 grams, Fat: grams, Protein: 49.1 grams, Sugar: 18.4 grams, Salt: 410 grams
How do I prepare Peanut Beef Rump & Noodles?
STIR-FRY: Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated ginger until fragrant, 30-60 seconds. Add the grated carrot, the sliced cabbage, and fry until slightly wilted but still crunchy, 1-2 minutes. Add the cooked noodles, the chopped peppers, the jalapeño relish, and mix to combine. Remove from the heat and season. COOK THE NOODLES: Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. DINNER IS SERVED: Plate up the loaded stir-fry, top with the beef slices, the nuts, and garnish with a sprinkle of the chopped coriander. PEANUT BEEF: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, add the chopped peanuts and a knob of butter. Remove from the pan, set the peanuts aside and let the meat rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Peanut Beef Rump & Noodles?
Beef, Cabbage, Carrot, Egg Noodles, Free-Range Beef Rump, Fresh Coriander, Fresh Ginger, Jalapeño Relish, Peanuts, Sweet Piquanté Peppers
How many calories does Peanut Beef Rump & Noodles have?
786 calories
How much fat content does Peanut Beef Rump & Noodles have?
grams
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