Chargrilled Asian Beef Rump

Name: Chargrilled Asian Beef Rump with Zesty Sweet Chilli Salad & Blackened Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 cob corn; 1 lemon; 1 clove garlic; 1 carrot; 1 packet celery; 1 packet beef rump; 1 sachet asian bbq seasoning; 15 g butter; 1 packet sweet chilli sauce; 1 packet mixed salad leaves; 1 sachet crispy shallots

with Zesty Sweet Chilli Salad & Blackened Corn Cobs

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Barbeque season is upon us and we've got the perfect Asian-spiced beef number to perk up your average steak dinner. With some charred corn cobs and a zesty sweet chilli salad, these sides are giving the steak a run for its money! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•BBQ Friendly

•Over 30g protein

Allergens:

Gluten

•Soy

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 cob

corn

lemon

1 clove

garlic

carrot

1 packet

celery

1 packet

beef rump

1 sachet

asian bbq seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2002 kJ

Calories478 kcal

Fat22.3 g

of which saturates8.9 g

Carbohydrate37.3 g

of which sugars22.8 g

Dietary Fibre11.3 g

Protein38.4 g

Sodium771 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• See 'Top Steak Tips' (below left)! Preheat BBQ to high heat. • Halve corn cob and lemon. • Finely chop garlic. • Using a vegetable peeler, peel carrot into ribbons. • Finely chop celery. • To a medium bowl, add beefrump, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes.

No BBQ? Cook beef rump in a large frying pan with a drizzle of olive oil over high heat, turning, for 5-9 minutes for medium-rare or until cooked to your liking.

• When the BBQ is hot, grill beefrump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes.

No BBQ? Cook beef rump in a large frying pan with a drizzle of olive oil over high heat, for 3-4 minutes for medium-rare or until cooked to your liking.

• Meanwhile, add corn to a second BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain and cover to keep warm.

• While the beef is resting, grill lemon on the first BBQ grill plate, cut side down, until charred, 2-3 minutes. No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

• Thinly slice beef. • Divide chargrilled Asian beef rump, zesty sweet chilli salad and blackened corn cobs between plates. • Sprinkle with crispy shallots. • Serve with the remaining charred lemon. Enjoy!