Asian-Style Glazed Beef Rump & Sesame Fries
with Kohlrabi Slaw & Garlic Aioli
Tonight’s dinner takes steak and veg to new levels. As if beef rump glazed in honey and soy sauce wasn’t delicious enough, serving it alongside sesame fries and a Japanese slaw adds another flavour punch! A dollop of garlic aioli adds the perfect amount of creaminess to this irresistible dish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 clove
garlic
½
Kohlrabi
1 packet
Beef Rump
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the sesame seeds and tossing the fries.
• Meanwhile, finely chop garlic. • Grate kohlrabi.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine garlic, soy sauce mix and the honey. Add beef and turn to coat. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking. • In the last minutes of cook time, add the remaining marinade and simmer until reduced slightly. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is cooking, combine Asian slaw mix and kohlrabi in a second medium bowl. Add Japanese dressing and toss to coat.
• Divide honey-soy glazed beef, sesame fries and Japanese-style kohlrabi slaw between plates. • Spoon remaining glaze over beef. Serve with garlic aioli. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!