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Japanese-Style Beef Salad with Ponzu Dressing & Sriracha Aioli

Japanese-Style Beef Salad with Ponzu Dressing & Sriracha Aioli

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got juicy rump steak atop a fresh Japanese-style salad dressed with ponzu and sweet chilli sauce for zest and zing.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:EggsPeanutsSoy

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

beef rump

1

tomato

1

cucumber

2

radish

½

lemon

1 packet

garlic aioli

(ContainsEggs)

1 packet

sriracha

(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)

1 packet

sweet chilli sauce

1 bag

mixed salad leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Soy, Milk)

1 packet

crispy shallots

1 packet

ponzu sauce

(ContainsSoyMay be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Milk, Sulphites)

1 bag

coriander & mint

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2405 kJ
Fat31.7 g
of which saturates8.4 g
Carbohydrate29 g
of which sugars16.3 g
Protein39 g
Sodium852 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Place beef between two sheets of baking paper. Pound with rolling pin until slightly flattened (this ensures it’s extra tender!) • Heat olive oil in frying pan over high heat. Season beef • Cook beef for 5-6 mins or until cooked to your liking • Transfer to a plate to rest

2

• Roughly chop tomato and cucumber • Trim and thinly slice radish • Cut lemon into wedges • In a bowl, combine garlic aioli and sriracha

3

• In a second bowl, combine ponzu, sweet chilli, salad leaves, tomato, cucumber, radish, peanuts and torn coriander and mint • Add a drizzle of oil, season and toss • Slice steak • Divide steak and salad between plates. Top with sriracha aioli and crispy shallots • Serve with lemon wedges