Carb-Conscious Beef Rump Steaks

Nutrition per serve

Ingredients

• 1pcs ginger
• 200g cabbage
• 1pcs spring onion
• 1clove garlic
• 1pcs zucchini
• 1pcs pak choy
• 2pcs beef rump steaks
• 20g miso paste
• 20ml rice wine vinegar
• 10ml sesame oil
• 10g toasted sesame seeds
• 2g shichimi togarashi
• 30ml neutral-flavoured oil
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   Peel and finely grate 3 tsp ginger*. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion on an angle. Crush or finely chop the garlic. Halve the zucchini lengthwise, then thinly slice on an angle. Cut the pak choy into thirds, keeping the stems and leaves separate.
2. Step 2 — Cook steaks
   BEEF RUMP STEAKS OPTION Heat a medium deep frypan over high heat until hot (see cooking tip). Drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 5 mins. Wipe the pan clean and reserve the pan.
3. Step 3 — Make miso dressing
   Meanwhile, put the miso, rice wine vinegar, sesame oil, ginger, 1 tbs oil and 1 tbs soy sauce in a bowl and whisk to combine.
4. Step 4 — Begin stir-fry
   Heat 2 tsp oil in the reserved frypan over high heat. Stir-fry the cabbage, spring onion and garlic for 2-3 mins until almost tender.
5. Step 5 — Finish stir-fry
   Add the zucchini and pak choy stems to the cabbage mixture and stir-fry for 2-3 mins until just tender. Add the pak choy leaves and stir-fry for 30 secs or until wilted. Remove the pan from the heat.
6. Step 6 — Get ready to serve
   Slice the steaks. Divide the stir-fry and steak among plates and drizzle the steak with any resting juices, if desired. Drizzle over the miso dressing. Scatter with the sesame seeds and a pinch of shichimi togarashi* to serve. (Shichimi togarashi contains chilli, so omit if you don't tolerate heat.)

Allergens

Soy, Sesame