Name: Teriyaki Ginger Beef Rump & Creamy Slaw Bowl with Garlic Rice & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 1 packet Teriyaki Sauce; 300 g Beef Rump; 1 packet Mayonnaise; 1 packet Slaw Mix; 1 Pear; 1 packet Parsley; 1 packet Basmati Rice; 1 packet Ginger Paste; 1 packet Crispy Shallots

HelloFresh

Recipes

Japanese Recipes

Teriyaki Ginger Beef Rump & Creamy Slaw Bowl

with Garlic Rice & Crispy Shallots

Get up to $175 off

Allergens:

Sesame

•Soy

•Gluten

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy, Gluten; )

300 g

Beef Rump

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Slaw Mix

Pear

1 packet

Parsley

1 packet

Basmati Rice

1 packet

Ginger Paste

1 packet

Crispy Shallots

Nutrition Values

Calories699 kcal

Energy (kJ)2930 kJ

Fat23 g

of which saturates6.5 g

Carbohydrate84.6 g

of which sugars15.5 g

Dietary Fibre2.9 g

Protein40.8 g

Cholesterol55 mg

Sodium867 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

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.

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

• While the rice is cooking, thinly slice pear. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, rice wine vinegar and a splash of water. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.

• 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. • Reduce heat to medium-high, then add teriyaki sauce mixture to beef and cook, turning to coat, 1-2 minutes.

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

• In a large bowl, combine slaw mix, pear, mayonnaise and a drizzle of vinegar. Season to taste. • Divide garlic rice and creamy pear slaw between bowls. Top with teriyaki beef and spoon over any remaining sauce. • Sprinkle with crispy shallots and tear over parsley to serve. Enjoy!