Asian Sweet Soy Beef Rump Bowl

Name: Asian Sweet Soy Beef Rump Bowl with Butter Rice & Honey-Soy Veggies
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Green beans; 300 g Beef Rump; 1 packet Sesame Dressing; 1 Carrot; 1 packet Sweet Soy Seasoning

with Butter Rice & Honey-Soy Veggies

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Sweet soy beef rump is the star in this Asian-inspired bowl. Paired with honey-soy veggies, this dish is bound to satisfy both your salty and sweet cravings! Topped off with a creamy sesame dressing and crispy shallots, we hope you're as excited about this dish as we are.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

•Bestseller

•High Protein

Allergens:

Soy

•Eggs

•Wheat

•Gluten

•Sesame

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Green beans

300 g

Beef Rump

1 packet

Sesame Dressing

(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond. )

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories447 kcal

Energy (kJ)1870 kJ

Fat17 g

of which saturates6 g

Carbohydrate37.5 g

of which sugars8.5 g

Dietary Fibre2.6 g

Protein35.4 g

Cholesterol55 mg

Sodium779 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and rinse with warm water. Return rice to the saucepan, along with the butter and cover to keep warm.

• Meanwhile, thinly slice carrot into half-moons. Cut any larger broccoli florets in half.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and carrot for 2 minutes. Add the soy sauce and honey and cook, tossing, until veggies are tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. In a medium bowl, combine beef rump, sweet soy seasoning and a drizzle of olive oil. • Wipe out the frying pan, then return 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. Transfer to a plate to rest.

• Slice beef. • Divide butter rice between bowls. Top with honey-soy veggies and Asian sweet soy beef. • Drizzle over sesame dressing and sprinkle with crispy shallots to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnish!