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Ginger Steak with Asian Slaw

Ginger Steak with Asian Slaw

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This ginger marinated steak paired with crunchy coleslaw is like a Thai beef salad...but better. Our take on coleslaw is crunchier and lighter than you’d expect. There’s no mayonnaise in this recipe, instead we’ve used tahini - a paste made from ground sesame seeds. You won’t believe how creamy it is!

Tags:Egg FreeNaturally Gluten-FreeHealthyHigh FiberHigh ProteinLactose freeLow Sodium
Allergens:SoyGlutenSesame

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

⅔ cup

brown rice

1 knob

ginger

1 bunch

spring onions

2 steak

beef rump

1 tbs

tahini

(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

½

lemon

3 cup

red cabbage

1

carrot

1 bunch

coriander

Not included in your delivery

1.5 cup

hot water

1 tbs

olive oil

1.5 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

honey

2 tbs

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat27.3 g
of which saturates6.7 g
Carbohydrate70.3 g
of which sugars12.5 g
Dietary Fibre0 g
Protein56.6 g
Sodium265 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Peeler
Pot
Strainer
Bowl
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and grate the ginger and carrot. Finely shred the red cabbage and finely chop the coriander. Juice the lemon.

2

Place the brown rice into a sieve and rinse with water until it runs clear. Place the rice and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is tender and the water has absorbed.

3

Meanwhile, combine half of the olive oil, the soy sauce, and ginger in a medium bowl. Finely chop the white section of the spring onions and add to the bowl. Finely slice the green parts of the spring onion and set aside. Add the beef rump steaks to the marinade and rub to coat well. Set aside for at least 10 minutes.

4

In a small bowl combine the tahini, lemon juice, honey, warm water and remaining olive oil. You can adjust the consistency of the dressing with a little more water if you like. Season to taste with salt and pepper.

5

In a large bowl combine the brown rice, red cabbage, carrot, reserved green spring onion and the coriander. Pour the tahini dressing over the slaw and toss to coat well.

6

Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm and rest for 5 minutes.

7

To serve, divide the steaks and Asian slaw between plates.