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
1
Capsicum
1 sachet
Chilli Flakes
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
600 g
Beef Rump
1
Zucchini
30 g
butter
(Contains: Milk;)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy;)
1 tbs
honey
1 drizzle
olive oil
• 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 a pinch of 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 with salt and pepper.
• Slice beef.
• Divide beef rump and ginger-soy veggie stir-fry between plates.
• Spoon over any chilli garlic resting juices to serve. Enjoy!