Soy Ginger Glazed Beef Rump & Roasted Kūmara Chunks

Name: Soy Ginger Glazed Beef Rump & Roasted Kūmara 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; 1 sachet Coriander; 2 Radish; 1 drizzle olive oil; 2 tsp honey; 1 drizzle vinegar (white wine or rice wine)

with Sesame Pear Salad

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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

Pear

1 packet

Ginger Paste

1 sachet

Coriander

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

• 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!