Double 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.
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
2 packet
beef rump
1 pinch
chilli flakes
1 packet
ginger paste
1 bag
coriander
Not included in your delivery
olive oil
30 g
butter
1 tbs
honey
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Slice capsicum and carrot into thin sticks. Trim baby broccoli. Finely chop garlic. • Place the beef rump 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.
• 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.
TIP: Cook beef in batches for the best results.
• 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!