Soy & Ginger Beef
with Roast Veggie Salad & Mixed Sesame Seeds
Take beef rump to the next level with an irresistible mix of salty, sweet and umami soy, zingy ginger and nutty sesame seeds. Team with a hearty roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.
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
carrot
1
zucchini
1 clove
garlic
1 packet
ginger paste
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
beef rump
1 bag
baby spinach leaves
½ packet
garlic aioli
(Contains Egg;)
1
sweet potato
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. • When 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.
• Remove pan from heat. Add soy-ginger mixture, gently turning beef until well coated.
TIP: The residual heat in the pan will cook the sauce!
• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). Toss to combine, then season to taste.
• Divide the soy and ginger beef and roast veggie salad between plates. • Spoon any remaining sauce from the pan over the beef. Sprinkle mixed sesame seeds over beef to serve. Enjoy!