Asian Beef Rump & Avocado Poke Bowl
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Asian Beef Rump & Avocado Poke Bowl

Asian Beef Rump & Avocado Poke Bowl

with Pickled Carrot & Sriracha

Who loves a poke bowl? We do! You can throw together whatever ingredients you like for a satiating and tasty meal. This one has sweet and spicy marinated beef, pickled veg and creamy avo coated in sesame seeds, all piled onto fluffy and flavourful garlic rice. Dig in!

This recipe is under 650kcal per serving.

We’ve replaced the sesame seeds in this recipe with chilli flakes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Calorie Smart
Allergens:
Soy
Gluten(Wheat)

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

cucumber

1

carrot

1

avocado

1 sachet

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

1 packet

Beef Rump

1 packet

sweet chilli sauce

pinch

chilli flakes

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)1892 kJ
Calories452 kcal
Fat16.6 g
of which saturates5.4 g
Carbohydrate38.6 g
of which sugars11.9 g
Dietary Fibre5.6 g
Protein36.9 g
Sodium624 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, slice cucumber into rounds. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid with enough water to just cover carrot. Set aside. • Slice avocado (see ingredients) in half, scoop out flesh and cut into quarters. In a shallow bowl, place mixed sesame seeds. • Gently dip avocado quarters into sesame seeds (reserving the excess for garnish) to coat.

3
3

• In a medium bowl combine beef rump, sweet soy seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add sweet chilli sauce and toss beef to combine. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

4
4

• Add a splash of pickling liquid to the rice and stir to combine. Season to taste. • Drain pickled carrot. Slice beef rump. • Divide jasmine rice between bowls. Top with Asian beef, cucumber, pickled carrot and sesame avocado. • Drizzle over sriracha to serve. Garnish with remaining sesame seeds. Enjoy!