Sticky Double 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.
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; )
2 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 beef with salt and pepper. • 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 (cook in batches if your pan is getting crowded). • 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!