Japanese Beef Rump Bowl
with Quick Pickled Onion & Coconut-Chilli Mayo
Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the crisp green beans and sweet and sour notes of the pickled onion, every bite will have you wanting more.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
red onion
1 clove
garlic
1 packet
beef rump
1
carrot
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
ginger paste
1 packet
celery
1
capsicum
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Scrunch onion in your hands, then add to pickling liquid. Add just enough water to cover onion, then set aside.
• Half-fill a medium saucepan with the boiled water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain rice, then cover to keep warm.
• While the rice is cooking, finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine garlic, ginger paste, the soy sauce and the honey. Add beef rump to the bowl, turning to coat. • Thinly slice celery. Thinly slice carrot into half-moons. Trim and halve green beans.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry celery, carrot and capsicum until tender, 4-5 minutes. • Transfer cooked veggies to a second medium bowl. Add Japanese dressing, tossing to coat.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Drain pickled onion. Slice the beef rump. • Divide rice between bowls. Top with Japanese beef and veggies. • Serve with a spoonful of pickled onion and a dollop of coconut sweet chilli mayonnaise. Enjoy!