Name: [Savvy Shortcuts] NZ Soy Ginger Glazed Beef Rump & Roasted Kumara Chunks with Sesame Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Mixed Salad Leaves; 300 g Beef Rump; 1 packet Orange Kumara; 1 packet Sesame Dressing; 1 Pear; 1 packet Ginger Paste

HelloFresh

Recipes

Vietnamese Recipes

[Savvy Shortcuts] NZ Soy Ginger Glazed Beef Rump & Roasted Kumara Chunks

with Sesame Pear Salad

Get up to $175 off

Allergens:

Soja

•Egg

•Hvede

•Gluten

•Sesamzaad

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

300 g

Beef Rump

1 packet

Orange Kumara

1 packet

Sesame Dressing

(Contains: Soja, Egg, Hvede, Gluten, Sesamzaad; May be present: Kaschunüsse, Pesce, Latte, Mandeln. )

Pear

1 packet

Ginger Paste

Nutrition Values

Calories332 kcal

Energy (kJ)1390 kJ

Fat14.9 g

of which saturates4.6 g

Carbohydrate6.1 g

of which sugars12.4 g

Dietary Fibre7.6 g

Protein36.4 g

Cholesterol55 mg

Sodium449 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place diced kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper 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.

• Meanwhile, thinly slice pear into wedges. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat add ginger-soy mixture, gently turning beef to coat. Transfer to a plate to rest.

• In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kumara chunks, soy ginger glazed beef rump and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!