Unbeatable Beef Rump & Corn Rice Bowl

Name: Unbeatable Beef Rump & Corn Rice Bowl with Slaw, Pickled Cucumber & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Jasmine rice; 300 g Beef Rump; 1 Cucumber; 1 packet Shredded Red Cabbage; 1 Carrot; 1 sachet All-American Spice Blend; ¼ cup white wine vinegar; 1 drizzle olive oil; 1 tsp honey; 1.5 cup water

with Slaw, Pickled Cucumber & Smokey Aioli

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This dish is a true feast for champions! Tender, juicy and perfectly cooked beef rump is the crowning glory, sitting atop fluffy jasmine rice speckled with sweetcorn. A colourful slaw and tangy quick-pickled cucumber cut through the richness of the steak, creating a balanced meal fit for a king.

This recipe is under 650kcal per serving.

Tags:

Naturally Gluten-Free

Allergens:

Eggs

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Jasmine rice

300 g

Beef Rump

Cucumber

1 packet

Shredded Red Cabbage

Carrot

1 sachet

All-American Spice Blend

Not included in your delivery

¼ cup

white wine vinegar

1 drizzle

olive oil

1 tsp

honey

1.5 cup

water

Nutrition Values

Calories590 kcal

Energy (kJ)2470 kJ

Fat20.8 g

of which saturates5.2 g

Carbohydrate57.7 g

of which sugars11.3 g

Dietary Fibre4.5 g

Protein39 g

Cholesterol55 mg

Sodium937 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

•Lid

Cooking Steps

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

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

• Meanwhile, thinly slice cucumber into half-moons. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• Grate carrot. • 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 beef with salt and pepper. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef and toss to combine.

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

• 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. • Remove pan from heat, add the honey and turn beef to coat. Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, in a large bowl, combine shredded cabbage, carrot, a splash of pickling liquid and a drizzle of olive oil. Season to taste.

• Drain pickled cucumber. • Slice beef. • Divide corn rice between bowls. Top with beef rump, slaw and pickled cucumber. • Top with a dollop of smokey aioli and tear over coriander to serve. Enjoy!