Beef Rump & Korean Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef Rump & Korean Sauce

Beef Rump & Korean Sauce

with Sesame Veggies & Garlic Rice

Beef rump is so eye catching that we can’t refuse, especially if you’re serving with a moreish garlic rice and a Korean sauce that’s the talk of the town. There’s no way anyone could miss this dinner!

Allergens:
Sesame
•Gluten
•Soy
•Wheat

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

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

1

carrot

1 stalk

celery

1 packet

Asian Greens

1 sachet

sesame seeds

(Contains Sesame; )

1 packet

Beef Rump

1 packet

Korean Stir-Fry Sauce

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

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water (for the rice)

½ cup

water (for the sauce)

sideBannerName

Nutrition Values

Energy (kJ)3168 kJ
Calories757 kcal
Fat26.5 g
of which saturates12.1 g
Carbohydrate83.8 g
of which sugars12.3 g
Dietary Fibre8 g
Protein41.4 g
Sodium989 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

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) 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 water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. • Season beef rump with salt and pepper.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and celery until tender, 4-5 minutes. • Add Asian greens and sesame seeds and cook until tender and fragrant, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

4
4

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

5
5

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add remaining garlic and cook, until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer, stirring, until slightly reduced, 1-2 minutes.

6
6

• Slice beef. • Divide garlic rice between bowls. • Top with sesame veggies and beef rump. • Drizzle over Korean sauce and garnish with crispy shallots. Enjoy!