Quick Beef Rump & Miso Butter
with Honey-Soy Veggies
Boasting the perfect balance of sweet, salty and umami flavours, the miso in the butter is all you need to take a juicy steak to the next level. Serve with a honey-soy veggie stir-fry for an Asian-inspired take on meat and three veg!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Recent harsh weather conditions have impacted some of the veggies grown by our farmers. We've replaced capsicum with green beans, and the zucchini may be a little smaller than usual. The quality and freshness is still the same, and the recipe will be just as delicious!
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 bag
green beans
1
carrot
1
zucchini
2 clove
garlic
1 packet
beef rump
½ packet
miso paste
(Contains Soy;)
1 bag
coriander
Not included in your delivery
olive oil
30 g
butter
1 tbs
honey
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Trim the green beans. Thinly slice carrot and zucchini into half-moons. Finely chop garlic. • Slice beef rump in half to get one steak per person. • Place butter in a small bowl, then microwave in 10 second bursts, until melted. Add miso paste (see ingredients), then season with pepper. Mash with a fork to combine. Set aside.
• Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures it's extra tender once cooked.
• While steak is resting, wipe out frying pan, then return to a high heat with a drizzle of olive oil. • Stir-fry the green beans, carrot and zucchini until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Add the soy sauce and honey and cook, until bubbling, 30 seconds. Season to taste.
• Slice the beef rump. • Divide beef and honey-soy veggies between plates. • Top beef with miso butter. Sprinkle with torn coriander to serve.
