Japanese-Style Beef Rump & Veggies
with Rice & Coconut Sweet Chilli Mayo
Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green beans and the kick of the chilli, every bite will have you wanting more.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
Long Chilli (Optional)
1 clove
garlic
1 bag
celery
1
carrot
1 bag
green beans
1 packet
ginger paste
1 packet
beef rump
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, bring the water to boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 mins. Remove pan from heat and keep covered until rice is tender and water is absorbed, 12 mins.
• Meanwhile, thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside. • Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans. Cut beef rump into thin strips/ • In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef, tossing to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, carrot and green beans until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Drain pickled chilli. • Divide rice between bowls. Top with Japanese-style beef and veggies. • Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!
TIP: Some like it hot, but if you don’t just hold back on the chilli.