Sticky Korean Beef Rump & Corn Slaw
with Fried Egg & Soy Mayo
This beef rump is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced beef, wearing nothing less than a creamy soy mayo drizzle. Don’t forget the jewel in the ensemble, the fried egg.
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
2 clove
garlic
1 packet
baby leaves
1 tin
sweetcorn
1 packet
mayonnaise
(Contains Egg; )
1 packet
Beef Rump
½ packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
Not included in your delivery
olive oil
drizzle
soy sauce
(Contains Gluten, Soy; )
20 g
butter
(Contains Milk; )
1 tsp
honey
2
eggs
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. • In a small bowl, combine mayonnaise and a drizzle of soy sauce. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• 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. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season and toss to coat.
• Slice beef rump. • Divide corn slaw and beef between plates. Top with a fried egg. • Drizzle over soy mayo to serve. Enjoy!