With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy steak to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Baby Broccoli
300 g
Beef Rump
2
Garlic
1 sachet
Chilli Flakes
1 packet
Ginger Paste
1 packet
Green Beans
1
Capsicum
1
Zucchini
1 drizzle
olive oil
1 tbs
honey
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
• See ‘Top Steak Tips!’ (below left).
• Slice zucchini and capsicum into thin sticks.
• Trim green beans and baby broccoli.
• Finely chop garlic.
• In a small bowl, add a good drizzle of olive oil, garlic and chilli flakes
(if using), then season with pepper.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or
until cooked to your liking.
• Add chilli-garlic oil to the steak and turn to coat. Transfer to a plate to rest.
• While steak is resting, wipe out frying pan, then return to high heat with a
drizzle of olive oil.
• Stir-fry capsicum, green beans, zucchini and baby broccoli until tender,
4-5 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add the soy sauce and honey and cook until bubbling, 30 seconds. Season
to taste.
• Slice beef.
• Divide seared beef rump and ginger-soy veggie stir-fry between plates.
• Spoon over any resting juices and chilli-garlic oil to serve. Enjoy!