Roasted Rump Salad w/ baby sweet corn, oyster mushrooms, bok choy & sesame soy dressing
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
- 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.
- 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.
- Mix together the dressing ingredients, and combine with vegetables, spring onions & herbs.
- Thinly slice beef and gently mix all together, serve with a sprinkle of sesame seeds.