Balanced Beef Rump & Sweet Soy Pumpkin Bowl
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Balanced Beef Rump & Sweet Soy Pumpkin Bowl

Balanced Beef Rump & Sweet Soy Pumpkin Bowl

with Pickled Carrot, Sriracha Mayo & Crushed Peanuts

This dish is a true champions feast! Perfectly cooked beef rump is the crowning glory, sitting pretty on a bed of sweet-soy pumpkin, quick-pickled carrots and a zingy salad. This bowl of steak-and-veggie goodness is a winner in our eyes.

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

Tags:
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Gluten
Soy
Sesame
Egg
Peanut

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

radish

1

carrot

1 packet

Beef Rump

1 packet

peeled pumpkin pieces

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

Mixed Salad Leaves

1 packet

mayonnaise

(Contains Egg; )

1 packet

sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Crushed Peanuts

(Contains Peanut; )

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

1 tsp

sesame oil

(Contains Sesame; )

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Nutrition Values

Energy (kJ)2385 kJ
Fat31.4 g
of which saturates7.9 g
Carbohydrate27.6 g
of which sugars17 g
Dietary Fibre5.7 g
Protein41.6 g
Sodium676 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.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • See Top Steak Tips (below)! 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.

2
2

• Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and sprinkle over sweet soy seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.

3
3

• While pumpkin is roasting, in a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover veggies. Set aside.

4
4

• 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.

5
5

• While beef is resting, in a large bowl, combine mixed salad leaves, radish, the sesame oil and a splash of pickling liquid. Season to taste. • In a small bowl, combine mayonnaise and sriracha.

6
6

• Drain pickled carrot. • Slice beef. • Divide sweet soy pumpkin, beef rump, pickled carrot and salad between bowls. • Sprinkle over crushed peanuts and serve with sriracha mayo. Enjoy!