This easy five-spice beef recipe will be your new weeknight staple. Loaded with garlic and crunchy herb croutons, it’s a mouthwatering dish that will satisfy the family.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
8 x 2cm-thick slices ciabatta or sourdough bread
2 tsp finely chopped fresh rosemary
2 garlic cloves, crushed
2 tbs olive oil
500g Coles Australian Beef Rump Steak, trimmed
2 tsp Chinese five spice
80g Coles Brand Australian Baby Rocket
1 Lebanese cucumber, cut into ribbons
1 carrot, peeled, cut into ribbons
1/3 cup mint leaves
2 tsp white wine vinegar
2 tsp olive oil, extra
Mint leaves, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the bread slices, rosemary, garlic and half the oil in a large baking dish and toss gently to combine. Arrange in a single layer. Season. Bake for 15 mins or until lightly browned.
Step 2
Meanwhile, rub the beef all over with the remaining oil and Chinese five spice to evenly coat. Preheat a barbecue grill or chargrill on high. Cook beef for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 3
Combine the rocket, cucumber, carrot, mint, vinegar and extra oil in a large bowl. Toss to combine. Divide among serving plates. Top with beef and sprinkle with extra mint. Serve with herb croutons.
