Skip to main content
Soy Ginger Glazed Beef Rump & Roasted Kūmara Chunks
Soy Ginger Glazed Beef Rump & Roasted Kūmara Chunks

Soy Ginger Glazed Beef Rump & Roasted Kūmara Chunks

with Sesame Pear Salad

Bring a whole lot of flavour to the dinner table tonight with delicate beef glazed in a soy and ginger sauce. Dish up the delicious beef rump with some tasty accompaniments - we're talking roast kūmara chunks and a refreshing pear-sesame salad.

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

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Soy
Eggs
Wheat
Gluten
Sesame

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

1

Pear

1 packet

Ginger Paste

1 sachet

Coriander

2

Radish

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values

Calories404 kcal
Energy (kJ)1690 kJ
Fat19.6 g
of which saturates5.3 g
Carbohydrate13.9 g
of which sugars20.1 g
Dietary Fibre7.9 g
Protein36.7 g
Cholesterol55 mg
Sodium454 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

1

• 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.

2

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

3

• 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.

4

• 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!