Honey-Soy Glazed Beef & Ginger Rice
with Garlicky Pan-Fried Veggies
Tender beef is on the menu again, proving itself to be a true HelloFresh favourite. Laced in a gorgeous honey-soy glaze, the beef will simply fall off of your cutlery, making your average midweek dinner, that much better.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
3 clove
garlic
1
carrot
1 bag
green beans
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
baby spinach leaves
1 packet
beef rump
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
¼ tsp
salt
1 tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, the soy sauce, sesame seeds and half the garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook, tossing, until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking.
• In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
• Slice beef. • Divide the ginger rice and garlic greens between bowls. • Top with the honey-soy glazed beef and spoon over any excess glaze from the pan to serve. Enjoy!
