Sticky Korean Beef Rump & Corn Slaw

Name: Sticky Korean Beef Rump & Corn Slaw with Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 300 g Beef Rump; 1 packet baby leaves; Korean Stir-Fry Sauce; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 Corn

with Fried Egg

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This beef rump is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced beef. Don’t forget the jewel in the ensemble, the fried egg to top it all off.

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

1 packet

baby leaves

Korean Stir-Fry Sauce

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

Garlic

1 packet

Shredded Cabbage Mix

Corn

Nutrition Values

Calories500 kcal

Energy (kJ)2090 kJ

Fat21.2 g

of which saturates5.6 g

Carbohydrate31.8 g

of which sugars18.5 g

Dietary Fibre7.8 g

Protein40.7 g

Cholesterol55 mg

Sodium1010 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

• Finely chop garlic. • Roughly chop baby leaves. • Drain sweetcorn.

• Heat a large frying pan over high heat. • Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest.

• While the beef is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season to taste and toss to coat.