School’s back after the long summer break, and we’re all looking for ways to make the transition back to routine easier.
One way of making those hectic weekdays run more smoothly is to have a collection of recipes that all the family will love to hand.
We’ve brought together three rump steak recipes that tick all those boxes. Inspired by international cuisine, they’re delicious and will be sure to satisfy those hungry after-school appetites!
They’re also based on grass-fed rump steak. This means that the meat is ethically produced and has a higher nutritional content than mass-produced beef.
So don’t hold back — dive right into our three rump steak recipes and add them to your mid-week meal planner for some easy dinners that all the family will love.
Make beef your choice
Beef is a versatile meat that can be used in a wide range of cooking styles and is tasty and nutritious too.
It’s a fantastic source of protein as well as other nutrients such as vitamin B12, essential for your blood, brain and nervous system, and the mineral zinc, important for many roles in the human body, including healing wounds and supporting your immune system.
Up your game with grass-fed beef
Source your beef from Provenir and know that you are choosing the best and most nutritious meat.
The term “grass-fed” means that the animals it derives from have led a low-stress life, as close to their natural state as possible.
Grazing naturally as they would in the wild means that their diet is exclusively grass, the best source of nutrition for them.
In comparison, grain-fed beef comes from intensively reared animals that are brought up in confined spaces.
This means they will routinely be given antibiotics to keep disease at bay, as well as hormones for rapid growth.
Know that Provenir beef is exclusively grass-fed and it’s free from added antibiotics and hormones — they’re simply not necessary when our animals are living a free and healthy life.
It’s also worth knowing that we use mobile abattoirs that travel to farms to ensure that animals experience as little stress as possible — right up to the end of their lives.
This means our meat is ethically produced. We’re also reducing the distance from paddock to plate to support sustainable farming.
Check out our three rump steak recipes
It’s time to try out our three delicious rump steak recipes. Each of them has a distinctive flavour and is packed full of the nutrition you would expect from using high-quality, grass-fed beef. Discover your favourite today!
Chinese beef fried rice
Making your own Chinese-style dishes at home is easier than you think… and this beef fried rice recipe is a great one to start with if you’re new to the cuisine.
The beauty of this recipe is that it’s super quick to prepare. All you need to do is have your ingredients ready to go, as they cook quickly. Within a few minutes, you’ll have a tasty and appealing dish that everyone will love.
Chinese Beef Fried Rice
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- 400g Rump steak (fat trimmed, thinly sliced)
- 3 tablespoon Neutral oil (divided)
- 2 tablespoon Soy sauce (divided)
- ½ teaspoon Sesame oil
- ¼ teaspoon Chilli flakes (, optional)
- ¼ teaspoon White or black pepper
- 2 Carrots (sliced)
- 1 large Red capsicum
- 1 head Broccoli (cut into small florets)
- 100 grams Baby corn (sliced into rounds)
- 3 Spring onions (thickly sliced)
- ½ cup Frozen peas
- 2 cups Steamed rice (cooled)
- 1 Egg (whisked)
- Combine sliced steak and 1 tbsp of the soy sauce in a bowl. In a jug, whisk together sesame oil, chilli flakes, pepper, and remaining 1 tbsp soy sauce – set aside.
- Preheat a wok or heavy-based pan over medium-high heat. Drizzle in 1 tbsp oil, and add carrots and capsicum, cook 2 – 3 mins. Add broccoli and baby corn and cook a further 3 – 5 mins until veggies are tender-crisp and broccoli is bright green. Transfer veg to a bowl, wipe pan, and return to heat.
- Add 2 tsp oil to the pan. When oil is smoking, add beef strips in a single layer and leave for 30 sec until golden on one side. Flip beef and move to the side of the pan.
- Add further 1 tbsp oil to the empty side of the pan. Add rice and spring onions, stir once, and spread into an even layer. Let cook 30 sec, then stir for a minute or two until rice is heated through.
- Add peas to the pan, along with the cooked veggies and any liquid, and stir to combine with beef and rice. Pour over the soy / sesame sauce and cook for 1 min.
- Push fried rice to the sides of the pan and drizzle remaining 2 tsp oil into the centre. Add beaten egg and allow to cook for 30 sec. Scramble, moving cooked egg to the centre and uncooked egg to the edge, breaking into small pieces as you stir. When egg is nearly set, toss to incorporate into the fried rice.
- Season to taste, if necessary, and transfer to a serving platter. Sprinkle with sesame seeds and serve hot.
- Have all ingredients ready to go before you start cooking – fried rice is a quick dish!
- Leftover chilled rice is perfect for this recipe, however you can make fresh steamed rice, spread it on a plate or tray, and pop in the fridge to cool quickly.
- Fresh vegetables can be replaced with 800 g frozen stir fry veg. Skip Step 2, add frozen veg with peas in Step 4, and cook until warmed through.
Portuguese skewers and potato cauliflower salad
This rump steak recipe is a fantastic introduction to Portuguese cooking, a much underrated style that makes the most of healthy and satisfying ingredients.
It’s always fun to cook your meat on the BBQ and serve it on skewers, while the accompanying cauliflower and potato salad adds a freshness to this dish.
Portuguese Skewers & Potato Cauliflower Salad
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- 600 Rump steak (fat trimmed)
- 2 Garlic cloves (grated)
- 1½ teaspoon Sweet paprika
- ½ teaspoon Chilli powder
- 2 tablespoon Dried Oregano
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 Lemon zest
- Salt & pepper
- ⅓ cup Green olives (pitted)
- ½ bunch Flat-leaf parsley (Fresh)
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil (divided)
- In a large shallow dish or zip-top bag, combine garlic, paprika, chilli powder, oregano, 2 tbsp oil, 2 tbsp lemon juice, lemon zest, and 1/4 tsp each salt and pepper. Cut steak into 3cm cubes, add to marinade, and set aside to until ready to cook.
- Place olives and parsley in a food processor. Pulse to chop, then add 2 tbsp olive oil and 2 tbsp lemon juice. Pulse again to form a rough sauce.
- Steam potatoes and cauliflower 10 – 15 mins, until tender when pierced with a fork. Remove from heat and carefully tip vegetables into a large bowl to let steam evaporate.
- Whisk together vinegar, ¼ cup oil, mustard, and honey. Season with salt and pepper. Gently stir half the dressing through the warm vegetables, let cool.
- Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from beef cubes and thread onto skewers. Cook 8 – 10 mins, turning regularly, or until cooked to your liking. Transfer to a plate, cover and rest.
- Add celery, celery leaves, and parsley to bowl with potatoes and cauliflower. Add remaining dressing to taste, and adjust seasoning if necessary.
- Serve Portuguese beef skewers with parsley sauce and potato cauliflower salad.
- You will need bamboo or metal skewers for this recipe – soak bamboo skewers in water for 5-10 minutes before using to prevent burning.
Vietnamese-style beef stir fry
If you’ve ever visited this part of the world and would love to recreate some of its fresh and tasty cuisine, start with this dish.
It’s easy to prepare and cook, and you can get the kids to get involved too. Get them to slice the veggies and take a turn at cooking to get them engaged with good, nutritious food from an early age.
Vietnamese-style Beef Stir Fry
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- 500 grams Beef rump strips
- 2 tablespoons Vegetable oil
- 4 cm Ginger (finely grated)
- 1 Red onion (thinly sliced)
- 2 small Carrots (thinly sliced)
- 175 grams Snow peas (halved diagonally)
- 1 bunch Baby bok choy (trimmed, quartered)
- 2 tablespoons Oyster sauce
- 250 grams Dried rice noodles (of choice)
- 1 cup Bean sprouts (trimmed)
- 1/3 cup Vietnamese dressing* (pre-made)
- Long red chilli, thinly sliced, coriander sprigs, to serve
- Place beef strips in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Cook beef, in batches, for 1- 2 minutes or until browned. Set aside on a plate.
- Add remaining oil to wok over medium-high heat. Add ginger and onion and stir-fry for 1 minute. Add carrots and snow peas and stir fry for 2-3 minutes. Add bok choy, stir in oyster sauce and 2 tablespoons water and cook for 1 minute. Return beef to wok, add bean sprouts and half the dressing. Season and toss well to heat through.
- Meanwhile, prepare noodles according to packet instructions. Drain.
- Serve stir-fry with noodles, remaining dressing, chilli and coriander.
- Vietnamese dressings are readily available at supermarkets and Asian grocers. Alternatively use a Thai-style dressing, sweet chilli sauce or your own spicy dressing.
- When stir-frying beef wait at least 30 seconds before tossing – gives beef a chance to brown, giving it good colour and flavour. Second side will take a little less time to cook. When returning beef to the wok, careful it doesn’t boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
- Buy beef strips ready to go from our online butcher store or slice your own at home.
The easy way to order your grass-fed beef
Organising a busy household is all about finding those hacks to make life simple.
So check out the home delivery service from Provenir. Simply type in your postcode to know whether we deliver to your area. Then purchase your fresh, grass-fed beef online and let us do the rest!
We believe in making our delicious and ethical grass-fed beef accessible as far and wide as possible. So make the most of our home delivery service and get stocked up on fresh and healthy grass-fed beef today.