Honey-Soy Glazed Beef & Ginger Rice
with Garlicky Pan-Fried Veggies
Tender beef is on the menu again, proving itself to be a true HelloFresh favourite. Laced in a gorgeous honey-soy glaze, the beef will simply fall off of your cutlery, making your average midweek dinner, that much better.
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
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
1
carrot
1 bag
green beans
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
baby spinach leaves
1 packet
beef rump
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
1 tbs
honey
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, the soy sauce, sesame seeds and half the garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook, tossing, until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking.
• In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
• Slice beef. • Divide the ginger rice and garlic greens between bowls. • Top with the honey-soy glazed beef and spoon over any excess glaze from the pan to serve. Enjoy!