Seared Beef Rump & Peanut-Soy Sauce
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Seared Beef Rump & Peanut-Soy Sauce

Seared Beef Rump & Peanut-Soy Sauce

with Roast Veggies Chunks & Crisp Pear Slaw

Get a little crazy with beef steak and veggies by adding a nutty soy sauce over the beef. The pop of garlic will get your taste buds excited for the next bite. If you need a moment of peace, the fresh pear slaw is sure to balance the dish out. You’ll never want your steak and veggies any other way!

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

Tags:
Kid Friendly
•Over 30g protein
•Under 40g carbs
•Calorie Smart
Allergens:
Peanut
•Gluten
•Soy
•Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

pear

2 clove

garlic

1 packet

Beef Rump

½ packet

Crushed Peanuts

(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

soy sauce mix

(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

1 tbs

honey

2 tbs

water

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2168 kJ
Fat22 g
of which saturates6.4 g
Carbohydrate39 g
of which sugars25.4 g
Dietary Fibre6.7 g
Protein38.6 g
Sodium1168 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

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt 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
2

• While the potato is roasting, slice pear into thin sticks. Finely chop garlic. • In a small bowl, combine soy sauce mix, the honey and water. Set aside. • See Top Steak Tips! (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.

4
4

• While the steak is resting, return frying pan to medium heat with a drizzle of olive oil. Cook garlic and crushed peanuts (see ingredients) until fragrant, 1 minute. • Remove pan from heat and add honey-soy mixture and steak resting juices, stirring to combine.

5
5

• In a medium bowl, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil. Season to taste.

Little cooks: Kids can help combine the ingredients for the slaw.

6
6

• Slice the steak. • Divide roast veggie chunks, pear slaw and steak between plates. Spoon peanut-soy sauce over the steak. • Serve with mayonnaise. Enjoy!

Little cooks: Add the finishing touch by spooning over the sauce. Careful, it might be hot!