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.
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
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
1 drizzle
olive oil
2 tsp
honey
1 drizzle
vinegar (white wine or rice wine)
• 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!