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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
Egg Noodles - 1 cake
Fresh Ginger - 10g
Carrot - 120g
Cabbage - 100g
Sweet Piquanté Peppers - 20g
Jalapeño Relish - 15g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 160g
Peanuts - 15g
Fresh Coriander - 4g
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
Egg Noodles - 2 cakes
Fresh Ginger - 20g
Carrot - 240g
Cabbage - 200g
Sweet Piquanté Peppers - 40g
Jalapeño Relish - 30ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 320g
Peanuts - 30g
Fresh Coriander - 8g
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
Egg Noodles - 3 cakes
Fresh Ginger - 30g
Carrot - 360g
Cabbage - 300g
Sweet Piquanté Peppers - 60g
Jalapeño Relish - 45ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 480g
Peanuts - 45g
Fresh Coriander - 12g
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef slices, the nuts, and garnish with a sprinkle of the chopped coriander.
Egg Noodles - 4 cakes
Fresh Ginger - 40g
Carrot - 480g
Cabbage - 400g
Sweet Piquanté Peppers - 80g
Jalapeño Relish - 60ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump/" title="View all our recipes with Free-Range Beef Rump at eCook">Free-Range Beef Rump - 640g
Peanuts - 60g
Fresh Coriander - 15g
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?
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. 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. 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.
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
Woolies Products in this dish
