Quick Japanese-Style Beef Rump Bowl
with Rice, Pickled Onion & Japanese Mayo
Add tonnes of flavour to beef rump with a moreish sauce that's the perfect balance of savoury, sweet and zingy flavours. Serve with fluffy rice to soak up all the saucy goodness and top it all off with zingy pickled onion, celery for crunch and mayo for some creaminess.
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
white rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
2 clove
garlic
1 packet
celery
1 packet
green beans
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
ginger paste
1 packet
beef rump
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tablespoon (tbsp)
soy sauce
(Contains Gluten, Soy;)
1 tablespoon (tbsp)
brown sugar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, thinly slice red onion (see ingredients). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
• Finely chop garlic. Thinly slice celery. Trim green beans and cut into thirds. Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef rump, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook garlic and ginger paste until fragrant, 1 minute. • Add green beans, celery and carrot and cook until softened, 3-4 minutes (for best results, drain oil from pan before adding the sauce). • Add oyster sauce mixture and cook, tossing, until veggies are coated and sauce is heated through, 1 minute. Remove pan from heat.
• Drain pickled onion. Slice beef rump. • Divide jasmine rice between bowls. • Top with Japanese-style beef, veggies and pickled onion. • Serve with a dollop of Japanese mayo. Enjoy!