Serving amount:
  • Beef rump
  • 1 ATLAS rojak dressing
  • 1 broccolini bunch
  • 1 cucumber
  • 1 sweet potato
  • 1 tomato
  • 1 galangal bag*
  • 2 garlic cloves*
  • 1 spring onion bunch*
  • 1 coriander bunch*

Pantry staples: Salt, cooking oil, pepper 

Allergens: Onion, garlic

Specialised equipment: Lined baking tray, char grill pan or barbecue (optional), zester/microplane (optional) 

Chef's note: Rojak is a salad served with a mix of fruits and vegetables and a sweet, spicy and tangy sauce. There are many variations of rojak in Indonesia, Malaysia and Singapore. 

* Use half of the galangal provided. 

* Garlic, spring onion and coriander are to be split across various other dishes so please read each recipe carefully. 


1. Marinate the beef 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Preheat a char grill pan or barbecue on high heat. Mince the galangal* and 1 garlic clove* per person and combine with some oil and salt to create a paste. Rub the paste onto the beef and set aside to marinate while you prepare the remaining ingredients. 

2. Prepare the ingredients 

Wash the vegetables. Cut the sweet potato lengthwise into 5mm thick slices. Cut the tomato into wedges. Thinly slice 1 spring onion* per 2 people. Cut the cucumber in half lengthwise then thinly slice on an angle. Pick some of the coriander leaves*. 

3. Cook the sweet potato 

Coat the sweet potato slices in oil and a sprinkle of salt then lay on a lined baking tray, making sure not to overlap the pieces. Cook in the preheated oven for 20 minutes or until cooked through and browned. 

4. Cook the beef 

Meanwhile, lightly oil all sides of the marinated beef and place onto the hot char grill pan, barbecue or frying pan. Cook for 3-4 minutes, on each side, or until charred and cooked to your liking. We recommend medium rare. Set aside to rest. Season with salt and pepper. 

5. Cook the broccolini 

At the same time, lightly drizzle the broccolini with oil, add to the hot pan and cook for 1-2 minutes on each side or until charred but still firm. 

6. Make the salad 

Combine the tomato, cucumber, spring onion, coriander leaves and 1 tablespoon per 2 people of the rojak dressing. If the rojak sauce is too thick, it can be loosened with some water. 

7. To serve 

Slice the rested beef and serve with the sweet potato, broccolini, salad and the remaining rojak dressing.