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Double Miso-Glazed Beef Rump & Pea Pod Salad
Double Miso-Glazed Beef Rump & Pea Pod Salad

Double Miso-Glazed Beef Rump & Pea Pod Salad

with Capsicum & Japanese Dressing

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!

Tags:
Calorie Smart
•Under 40g carbs
Allergens:
Gluten
•Soy
•Wheat
•Sesame

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

Not included in your delivery

10.5 tbs

honey

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soja; May be present: Glutenhaltiges Getreide.)

Nutritional Values

Calories929 kcal
Energy (kJ)3890 kJ
Fat20 g
of which saturates4.6 g
Carbohydrate124 g
of which sugars122 g
Dietary Fibre4 g
Protein67.4 g
Sodium821 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped
1

• 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.

Cook the beef
2

• 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.

Cook the capsicum
3

• 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. 

Finish & serve
4

• 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!

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