Double Seared Beef Rump & Peanut-Soy Sauce
with Roast Veggie Chunks & Crisp Pear Slaw
Get a little crazy with beef steak and veggies by adding a nutty soy sauce over the beef. The pop of garlic will get your taste buds excited for the next bite. If you need a moment of peace, the fresh pear slaw is sure to balance the dish out. You’ll never want your steak and veggies any other way!
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
potato
1
carrot
1
pear
2 clove
garlic
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 packet
Beef Rump
½ packet
Crushed Peanuts
(Contains Peanut; )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the potato is roasting, slice pear into thin sticks. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a small bowl, combine soy sauce mix, the honey and water. Set aside.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• 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 (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.
• While the steak is resting, return frying pan to medium heat with a drizzle of olive oil. Cook garlic and crushed peanuts (see ingredients) until fragrant, 1 minute. • Remove pan from heat and add honey-soy mixture and steak resting juices, stir to combine.
• In a medium bowl, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Kids can help combine the ingredients for the slaw.
• Slice the steak. • Divide roast veggie chunks, pear slaw and steak between plates. Spoon garlic-peanut sauce over the steak. • Serve with mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the sauce. Careful, it might be hot!
