Soy-Ginger Beef Rump & Roasted Kūmara

Name: Soy-Ginger Beef Rump & Roasted Kūmara 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 Fresh Chilli

with Sesame Pear Salad

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Bring a whole lot of flavour to the dinner table tonight with delicate beef rump 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.

Tags:

Prepped in 10

•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

(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond. )

Pear

1 packet

Ginger Paste

Fresh Chilli

Nutrition Values

Calories334 kcal

Energy (kJ)1400 kJ

Fat15 g

of which saturates4.6 g

Carbohydrate6.5 g

of which sugars12.8 g

Dietary Fibre7.7 g

Protein36.5 g

Cholesterol55 mg

Sodium450 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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place diced kūmara 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.

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