Sweet & Sticky Asian Beef Rump

Name: Sweet & Sticky Asian Beef Rump with Garlic Rice & Veggie Stir-Fry
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1 packet basmati rice; ¾ cup water (for the rice); 1 capsicum; ½ sachet black peppercorns; 1 packet ginger paste; 1 tbs brown sugar; 1 packet teriyaki sauce; ½ tbs water (for the sauce); 1 bag Asian Stir-Fry Mix; 1 packet Beef Rump; 1 packet Crispy Shallots

with Garlic Rice & Veggie Stir-Fry

Get up to $175 off

There’s something seriously addictive about succulent beef rump coated in this sweet and sticky sauce, which has a touch of zing from the addition of ginger. Just add fragrant garlic rice and tender veggies for a meal that's sure to be a new favourite.

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Milk

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

capsicum

½ sachet

black peppercorns

1 packet

ginger paste

1 packet

teriyaki sauce

(Contains: Sesame, Soy; )

1 bag

Asian Stir-Fry Mix

1 packet

Beef Rump

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water (for the rice)

1 tbs

brown sugar

½ tbs

water (for the sauce)

Nutrition Values

Energy (kJ)3083 kJ

Fat23.4 g

of which saturates12.2 g

Carbohydrate86.3 g

of which sugars19.6 g

Protein40.6 g

Sodium1014 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds.

• In a medium bowl, combine ginger paste, the brown sugar, teriyaki sauce, water (for the sauce) and crushed peppercorns.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix and capsicum, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Season with salt and pepper. Toss to coat, then transfer to a bowl and cover to keep warm.

• Pound beef rump with a meat mallet or rolling pin until slightly flattened. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking. • Add the ginger sauce mixture to the pan and cook until bubbling and reduced, 1-2 minutes. Transfer to a plate to rest.

• Slice beef rump. • Divide garlic rice between bowls. Top with sweet and sticky Asian beef and veggie stir-fry. • Spoon over any extra sauce from the pan and sprinkle with crispy shallots to serve. Enjoy!