Beef Rump & Chilli Garlic Butter
with Ginger-Soy Veggie Stir-Fry
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
Green Beans
2
Garlic
300 g
Beef Rump
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1 packet
Ginger Paste
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy;)
1 tbs
honey
Cooking Steps
• See 'Top Steak Tips!' (below left)! • Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • Place the butter in a small bowl, then microwave in 10 second bursts, until softened. Add garlic and chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.
• 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. 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.
• Slice beef. • Divide beef rump and ginger-soy veggie stir-fry between plates. • Top with chilli garlic butter to serve. Enjoy!
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