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Garlic Beef With Buttery Mash, Mushrooms And Broccoli

Garlic Beef With Buttery Mash, Mushrooms And Broccoli

Ingredients for One

  1. 200 grams Desiree potatoes
  2. 150 grams grass fed aged beef rump
  3. 80 grams broccoli
  4. 40 grams button mushrooms
  5. 0.5 cloves garlic
  6. 5 grams butter - PANTRY ITEM
  7. 1 tsp soy sauce - PANTRY ITEM
  8. 1 tbsp milk - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & coarsely ground black pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams Desiree potatoes
  2. 300 grams grass fed aged beef rump
  3. 160 grams broccoli
  4. 80 grams button mushrooms
  5. 1 cloves garlic
  6. 10 grams butter - PANTRY ITEM
  7. 2 tsp soy sauce - PANTRY ITEM
  8. 2 tbsp milk - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & coarsely ground black pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams Desiree potatoes
  2. 600 grams grass fed aged beef rump
  3. 320 grams broccoli
  4. 160 grams button mushrooms
  5. 2 cloves garlic
  6. 20 grams butter - PANTRY ITEM
  7. 4 tsp soy sauce - PANTRY ITEM
  8. 4 tbsp milk - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & coarsely ground black pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams Desiree potatoes
  2. 900 grams grass fed aged beef rump
  3. 480 grams broccoli
  4. 240 grams button mushrooms
  5. 3 cloves garlic
  6. 30 grams butter - PANTRY ITEM
  7. 6 tsp soy sauce - PANTRY ITEM
  8. 6 tbsp milk - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & coarsely ground black pepper - PANTRY ITEM

Prep:

  1. trim and cut beef rump steak into 2cm cubes
  2. halve button mushrooms
  3. peel and crush garlic
  4. wash and cut broccoli into small florets
  5. peel and chop potatoes
  6. chop butter
  7. bring medium pan of salted water to the boil

Method:

  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 in a little salted water for 3-4 minutes until just tender. Drain.
  6. Serve over mash with broccoli.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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