Quick Korean Ginger Beef Rump & Corn Slaw Bowl
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Quick Korean Ginger Beef Rump & Corn Slaw Bowl

Quick Korean Ginger Beef Rump & Corn Slaw Bowl

with Fried Egg & Spring Onion

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs

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 Time10 minutes


Serving amount

½ tin


1 packet

baby leaves

1 sprig

spring onion

1 packet

Beef Rump

1 packet

ginger paste

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

1 packet

Korean Stir-Fry Sauce

(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Slaw Mix

1 packet


(Contains Egg; )

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 tsp

sesame oil

(Contains Sesame; )



(Contains Egg; )


vinegar (rice wine or white wine)


Nutrition Values

Energy (kJ)2343 kJ
Calories560 kcal
Fat31.9 g
of which saturates7.8 g
Carbohydrate26.7 g
of which sugars16.7 g
Dietary Fibre2.5 g
Protein41.4 g
Sodium1423 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.


Large Frying Pan



• Drain sweetcorn (see ingredients). Roughly chop baby leaves. • Season beef rump with salt and pepper.


• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, sweetcorn and ginger paste, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Reduce heat to medium, then add the soy sauce, 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.

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


• 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 and baby leaves in a medium bowl, along with mayonnaise 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.


• Thinly slice spring onion. • Divide creamy slaw between bowls. Top with Korean beef and corn and a fried egg. • Garnish with spring onion to serve. Enjoy!