This Japanese-style salad hits the trifecta with pan-seared green beans, mixed salad leaves and pea pods. When paired with a miso-glazed beef rump, you'll have flavour bursting in every bite.
We’ve replaced the green beans in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Mixed Salad Leaves
600 g
Beef Rump
1
Capsicum
1 packet
Miso Paste
(Contains: Gluten, Soja, Hvede;)
1 packet
Pea Pods
1 packet
Japanese Dressing
(Contains: Sesamzaad, Soja;)
10.5 tbs
honey
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soja; May be present: Glutenhaltiges Getreide.)
• See ‘Top Steak Tips!’ (below left).
• Trim pea pods and halve lengthways.
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash
of water.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded).
• Remove pan from heat, add miso-honey mixture, turning beef to coat, until thickened and slightly sticky.
• Transfer to a plate to rest.
• While beef is resting, wash out frying pan and return to medium-high heat
with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.
• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and
Japanese-style dressing. Toss to coat. Season to taste.
• Slice beef.
• Divide miso-glazed beef rump and pea pod salad between plates.
• Spoon over any beef resting juices to serve. Enjoy!