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Sichuan-Style Glazed Beef Rump

Sichuan-Style Glazed Beef Rump

Sichuan-Style Glazed Beef Rump

with Creamy Slaw & Crispy Shallots

4.4

(665)

Get up to $230 off

Tags:

Dietitian approved

•High Protein

Allergens:

Gluten

•Sesame

•Soy

•Wheat

•Eggs

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Shredded Cabbage Mix

1

Garlic

1 sachet

Crispy Shallots

300 g

Beef Rump

1 packet

Garlic Stir-Fry Sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

Baby Spinach Leaves

1 packet

Mayonnaise

(Contains: Eggs;)

1

Red Apple

Nutritional Values

Calories432 kcal

Energy (kJ)1810 kJ

Fat26.8 g

of which saturates5 g

Carbohydrate20.9 g

of which sugars15.8 g

Dietary Fibre4.9 g

Protein35 g

Sodium788 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef rump, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

2

• In the last minute of cook time, top beef with garlic stir-fry sauce. • Cover with foil and set aside to rest for 10 minutes.

3

• While beef is resting, thinly slice pear into wedges. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the bowl with the garlic oil, add mayonnaise and a drizzle of the vinegar. Mix to combine. • Add shredded cabbage mix, apple and baby spinach leaves, tossing to combine. Season to taste.

4

• Slice garlic-glazed beef. • Divide creamy slaw and beef between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy

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