Teriyaki Ginger Beef Rump & Creamy Slaw Bowl
with Garlic Rice & Parsley
Our favourite thing about a slaw bowl is how easy it is to add variety to it! This one combines garlic rice with creamy pear slaw, topped off with tender strips of beef in a fragrant ginger and teriyaki glaze. Let’s add a final flourish with crispy shallots, and you’re ready to jump in!
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 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
pear
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Beef Rump
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 sprig
spring onion
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
brown sugar
2 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice pear. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, rice wine vinegar and a splash of water. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
• 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. • Reduce heat to medium-high, then add teriyaki sauce mixture to beef and cook, turning to coat, 1-2 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine slaw mix, pear, mayonnaise and a drizzle of vinegar. Season to taste. • Divide garlic rice and creamy slaw between bowls. • Top with teriyaki ginger beef and spoon over any remaining sauce. • Tear over parsley and garnish with spring onion to serve. Enjoy!