Roasted Rump Salad w/ baby sweet corn, oyster mushrooms, bok choy & sesame soy dressing

Roasted Rump Salad w/ baby sweet corn, oyster mushrooms, bok choy & sesame soy dressing

Ingredients

1 packet Harvey Beef Garlic & Rosemary Rump

300g oyster mushrooms

1 bunch bok choy

2 punnets baby sweetcorn

1/2 cup sliced spring onions

¼ cup chopped coriander

2 tbsp sesame seeds

For the dressing

3 tbsp light soy sauce

3 tbsp lime juice

1 tbsp sesame oil

Dash of chilli or tabasco if desired

Instructions

  1. Pre-heat oven to 160c. Heat a large frypan to a high heat, season the beef with sea salt & pepper and rub in olive oil, sear each side until golden brown. Transfer to a roasting dish and cook in the oven for approximately 30 minutes or if using a meat thermometer until it reaches 58c internally for medium doneness. Remove and rest for 15 minutes.
  2. For the salad, separate the oyster mushrooms and sauté in a hot frypan for 1 minute each side until lightly golden. Boil a pot of water and cook sweetcorn & bok choy for 1 minute until bright and drain, add together with mushrooms.
  3. Mix together the dressing ingredients, and combine with vegetables, spring onions & herbs.
  4. Thinly slice beef and gently mix all together, serve with a sprinkle of sesame seeds.

Servings

4
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