195 calories per serve
Garlic and mushrooms are best friends, and we just love their flavour smothered all over our succulent Otway beef rump. Turn the heat up high for this sizzling feast – then pour it all over creamy, buttery mash. So good!
400 grams potatoes
300 grams grass fed aged beef rump
150 grams broccoli
100 grams button mushrooms
100 grams green beans
2 cloves garlic
10 grams butter*
2 tsp soy sauce*
2 tbsp milk*
extra virgin olive oil*
salt & coarsely ground black pepper*
First a little prep
– trim and cut beef rump steak into 2cm cubes
– halve button mushrooms
– wash and cut broccoli into small florets
– trim and halve green beans
– peel and chop potatoes
– chop butter
– bring medium pan of salted water to the boil
Now let’s cook
1. – To make mash, boil potatoes in a saucepan of salted water until very tender. Drain. Return to pan and mash until smooth. Stir in milk and butter. Season. Cover to keep warm.
2. – Meanwhile, toss beef with a little of the soy sauce. Season with pepper.
3. – Heat an oiled, non-stick frying pan over high heat. Add beef in 300g batches. Sear, turning occasionally, for about 2 minutes, or until just browned. Remove.
4. – Add oil to same frying pan. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until browned. Add garlic. Cook, stirring, until fragrant. Return beef with remaining soy sauce. Stir until beef is hot and cooked to your liking.
5. – Meanwhile, boil broccoli and beans in a little salted water for 3-4 minutes until just tender. Drain.
6. – Serve over mash with broccoli and beans.