Balanced Beef Rump & Sweet Soy Pumpkin Bowl
with Pickled Carrot, Sriracha Mayo & Crushed Peanuts
This dish is a true champions feast! Perfectly cooked beef rump is the crowning glory, sitting pretty on a bed of sweet-soy pumpkin, quick-pickled carrots and a zingy salad. This bowl of steak-and-veggie goodness is a winner in our eyes.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
radish
1
carrot
1 packet
Beef Rump
1 packet
peeled pumpkin pieces
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan forced. • Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • 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: Pounding the beef ensures that it's extra tender once cooked.
• Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and sprinkle over sweet soy seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
• While pumpkin is roasting, in a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover veggies. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• While beef is resting, in a large bowl, combine mixed salad leaves, radish, the sesame oil and a splash of pickling liquid. Season to taste. • In a small bowl, combine mayonnaise and sriracha.
• Drain pickled carrot. Slice beef. • Divide sweet soy pumpkin, pickled carrot and salad between bowls. Top with beef rump. • Garnish with crushed peanuts. Serve with sriracha mayo. Enjoy!