Seared Beef Rump & Ginger-Peanut Sauce
with Roast Veggies & Crisp Pear Slaw
Get a little crazy with beef steak and veggies but adding a nutty soy sauce over the beef. The pop of ginger will get your tastebuds excited for the next bite. If you need a moment of peace, the fresh pear slaw is sure to balance the dish out. You’ll never want your steak and veggies any other way!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Unfortunately, this week's cabbage mix was in short supply, so we've replaced it with super slaw. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
potato
1
carrot
1
pear
2 clove
garlic
1 packet
Beef Rump
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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 bag
super slaw
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tbs
honey
½ tsp
vinegar (rice wine or white wine)
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the potato is roasting, slice pear into thin sticks. Finely chop garlic. • Place beefrump 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.
• 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 the steak is resting, return frying pan to medium heat with a drizzle of olive oil. Cook garlic, ginger paste and crushed peanuts (see ingredients) until fragrant, 1 minute. • Add soy sauce mix, the honey, vinegar and the water, stirring, until slightly thickened, 1 minute. • Add steak resting juices and stir to combine.
• In a medium bowl, combine super slaw, pear and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Help combine the ingredients for the slaw.
• Slice the steak. • Divide roast veggie chunks, pear slaw and steak between plates. Spoon ginger-peanut sauce over steak. • Serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the sauce. Careful it might be hot!