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Beef & Spring Onion ‘Aioli’

Beef & Spring Onion ‘Aioli’

with Pumpkin Chunks & Japanese Mixed Leaf Salad

Recipe Development TeamUpdated on June 15, 2026

Get up to $230 off

Get up to $230 off

Calories

:

522 kcal

Protein

:

37.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Sesame
Soy
Wheat
Gluten
Cashew
Fish
Eggs
Milk
Almond
May contain traces of allergens

If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair pumpkin chunks with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Garlic

1 packet

Japanese Dressing

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

1 packet

Mixed Salad Leaves

1 packet

Pea Pods

1 packet

Plant-Based Aioli

1

Pumpkin

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat)

1

Spring Onion

1

Tomato

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

¼ cup

water

Nutritional Values

Energy (kJ)2180 kJ

Calories522 kcal

Fat32.1 g

of which saturates4.3 g

Carbohydrate18.9 g

of which sugars15.3 g

Dietary Fibre5.5 g

Protein37.9 g

Cholesterol26.6 mg

Sodium904 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

Bake the pumpkin

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.

Get prepped

2

• Meanwhile, halve snacking tomatoes (see ingredients). • Thinly slice spring onion. • Trim and roughly chop pea pods. • Season beef rump with salt and pepper.

Make the sauce

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant based mayonnaise and the brown sugar to ginger oil mixture and stir to combine.

Cook the beef

4

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

Make the salad

5

• Meanwhile, in a medium bowl, combine mixed salad leaves, snacking tomatoes, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.

Finish & serve

6

• Slice beef. Divide sesame sweet potato chunks, beef and Japanese mixed leaf salad between plates. • Spoon sauce over beef to serve. Enjoy!

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