Balanced Beef Rump & Sweet Soy Pumpkin Bowl

Name: Balanced Beef Rump & Sweet Soy Pumpkin Bowl with Pickled Carrot, Sriracha Mayo & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 radish; 1 carrot; 1 packet Beef Rump; 1 packet peeled pumpkin pieces; 1 sachet Sweet Soy Seasoning; ¼ cup vinegar (rice wine or white wine); 1 packet Mixed Salad Leaves; 1 tsp sesame oil; 1 packet mayonnaise; 1 packet sriracha; 1 packet Crushed Peanuts

with Pickled Carrot, Sriracha Mayo & Crushed Peanuts

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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:

Soy

•Gluten(Wheat)

•Sesame

•Eggs

•Peanuts

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

radish

carrot

1 packet

Beef Rump

1 packet

peeled pumpkin pieces

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

Mixed Salad Leaves

1 packet

mayonnaise

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

1 packet

sriracha

(May be present: Soy. )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

1 tsp

sesame oil

(Contains: Sesame; )

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

Cooking Steps

• 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.

• 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.

• 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.

• 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 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.

• 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!