Korean Ginger Beef Rump & Corn Slaw Bowl
with Fried Egg & Spring Onion
This sizzling hot Korean-style beef rump from the pan is a delight unparalleled. Delicious marinated beef rump and the joy of simplicity are winners in this dish. Topped off with a fried egg, this dish is a brilliant twist on a weeknight dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
baby leaves
1
Spring Onion
1
Beef Rump
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1
Slaw Mix
1
Mayonnaise
(Contains Egg; )
1
Sweetcorn
Not included in your delivery
1
olive oil
soy sauce
(Contains Gluten, Soy; )
sesame oil
(Contains Sesame; )
egg
(Contains Egg; )
Nutrition Values
Instructions
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• 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 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.
• Divide creamy slaw between bowls. Top with Korean beef and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~