Double Sweet Chilli Beef Rump & Corn Veggie Toss
with Asian Mayo & Spring Onion
A rich sauce can give a wealth of flavour to tender beef rump. Take this soy sauce and mayo combination, it’s loaded with delicious aromas that elevate this sweet chilli beef to the next level. For a pop of gold in your veggie toss add some charred corn to the mix. We’re sure your dinner experience will be newly enriched.
We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just 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
2
potato
1
carrot
1 portion
cauliflower
1 tin
sweetcorn
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
2 packet
Beef Rump
1 packet
ginger paste
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
½ sprig
spring onion
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Drizzle with olive oil and season with salt and pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Return all beef to pan, then add ginger paste and sweet soy seasoning, and cook, turning beef until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, turning beef to coat. Transfer to a plate to rest.
• Slice sweet chilli beef. • When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine. • Divide corn veggie toss and sweet chilli beef rump between plates. Drizzle over soy mayo. • Garnish with spring onion to serve. Enjoy!