Seared Beef Rump & Chilli Garlic Butter
with Ginger-Soy Capsicum & Baby Broccoli Stir-Fry
Boasting the perfect balance of sweet, salty and umami flavours, the miso in the butter is all you need to take a juicy steak to the next level. Serve with a honey-soy veggie stir-fry for an Asian-inspired take on meat and three veg!
This recipe is under 650kcal per serving and under 30g 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
capsicum
1
carrot
1 bunch
baby broccoli
2 clove
garlic
1 packet
beef rump
pinch
chilli flakes
1 packet
ginger paste
1 bag
coriander
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Slice capsicum and carrot into thin sticks. Trim baby broccoli. Finely chop garlic. • Place the beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season. • Place butter in a small bowl, then microwave in 10 second bursts, until softened. Add garlic and chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.
• See 'Top Steak Tips!' (below). In a large frying pan, heat a drizzle of olive oil over high heat. • When the oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry the capsicum, carrot and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook, until fragrant, 1 minute. Add the soy sauce and honey and cook, until bubbling, 30 seconds. Season to taste.
• Slice the seared beef rump. • Divide beef and ginger-soy veggies between plates. • Top with chilli garlic butter. Tear over coriander to serve. Enjoy!