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.
Egg Noodles - 1 cake
Fresh Ginger - 10g
Carrot - 120g
Cabbage - 100g
Sweet Piquanté Peppers - 20g
Jalapeño Relish - 15g
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
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.
Egg Noodles - 2 cakes
Fresh Ginger - 20g
Carrot - 240g
Cabbage - 200g
Sweet Piquanté Peppers - 40g
Jalapeño Relish - 30ml
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
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.
Egg Noodles - 3 cakes
Fresh Ginger - 30g
Carrot - 360g
Cabbage - 300g
Sweet Piquanté Peppers - 60g
Jalapeño Relish - 45ml
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
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.
Egg Noodles - 4 cakes
Fresh Ginger - 40g
Carrot - 480g
Cabbage - 400g
Sweet Piquanté Peppers - 80g
Jalapeño Relish - 60ml
Free-range Beef Rump - 640g
Peanuts - 60g
Fresh Coriander - 15g
Woolies Products in this dish
