Korean Beef Rump & Slaw Bowl

Name: Korean Beef Rump & Slaw Bowl with Fried Egg & Spring Onion
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 1 packet Asian Chilli Dressing; 1 tin Sweetcorn; 300 g Beef Rump; 1 packet Baby Leaves; 1 packet Korean Stir-Fry Sauce; 1 packet Slaw Mix; 1 Spring Onion; 1 packet Ginger Paste

with Fried Egg & Spring Onion

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This sizzling hot Korean-style beef rump from the pan is an unparalleled delight. Delicious marinated beef and the joy of simplicity are winners in this dish. Topped off with a fried egg, this meal is a brilliant twist on a weeknight dinner.

Allergens:

Soy

•Sesame

•Gluten

•Wheat

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Chilli Dressing

(Contains: Soy; )

1 tin

Sweetcorn

300 g

Beef Rump

1 packet

Baby Leaves

1 packet

Korean Stir-Fry Sauce

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

1 packet

Slaw Mix

Spring Onion

1 packet

Ginger Paste

Nutrition Values

Energy (kJ)1550 kJ

Calories371 kcal

Fat11.9 g

of which saturates4.5 g

Carbohydrate30.4 g

of which sugars20.5 g

Dietary Fibre2.7 g

Protein34.9 g

Cholesterol55 mg

Sodium1170 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

•Large Non-Stick Pan

Cooking Steps

• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. • Cut beef rump into 1cm strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, sweetcorn and ginger paste, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add the sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix, baby leaves and spring onion in a medium bowl, along with Asian chilli dressing and a drizzle of vinegar. TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.