Quick Japanese-Style Beef Rump & Green Bean Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Japanese-Style Beef Rump & Green Bean Stir-Fry

Quick Japanese-Style Beef Rump & Green Bean Stir-Fry

with Rice & Coconut Sweet Chilli Mayo

Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef rump to the bright green beans and the kick of the chilli, every bite will have you wanting more.

Tags:
Kid Friendly
•Over 30g protein
Allergens:
Gluten
•Soy
•Sesame
•Egg

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

½

Long Chilli (Optional)

1 clove

garlic

1 packet

celery

1

carrot

1 packet

green beans

1 packet

ginger paste

1 packet

beef rump

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

honey

sideBannerName

Nutritional Values

Energy (kJ)2957 kJ
Calories707 kcal
Fat27.6 g
of which saturates3.5 g
Carbohydrate75.5 g
of which sugars15.4 g
Dietary Fibre11.8 g
Protein37.8 g
Sodium482 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2
2

• Meanwhile, thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside. • Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans. • Cut beef rump into thin strips. • In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef, tossing to coat. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, stirring, until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef rump, tossing, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.

TIP: Cooking the beef in batches over high heat helps it stay tender.

4
4

• Drain pickled chilli. • Divide rice between bowls. Top with Japanese-style beef and veggies. • Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!

TIP: Some like it hot, but if you don’t just hold back on the chilli!