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.
The quantities provided above are averages only.
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!