Champion Beef Sirloin & Sweet Soy Pumpkin
with Pickled Veggies, Radish Salad & Crunchy Noodles
This dish is a true feast for champions! Tender roasted sirloin tip teamed with sweet-soy pumpkin chunks, delicate veggie ribbons, plus some bonus texture from crunchy noodles is a dinner delight full of tantalising taste and texture.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Premium Sirloin Tip
1
pumpkin
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
carrot
1
cucumber
1
radish
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides.
• Transfer beef to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While beef is roasting, cut pumpkin into bitesized chunks. • Place pumpkin on a second lined oven tray. Sprinkle with sweet soy seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• While pumpkin is roasting, using a vegetable peeler, peel carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and cucumber to pickling liquid. Add enough water to just cover veggies. Set aside.
• While beef is resting, thinly slice radish into rounds. • In a large bowl, combine radish, mixed salad leaves, Japanese style dressing. Season to taste.
• Drain pickled veggies. • Slice beef. • Divide sweet soy pumpkin, pickled veggies and radish salad between plates. Top with roast beef sirloin. Drizzle over sesame dressing. Sprinkle with crunchy fried noodles. Enjoy!