HelloHero: Sichuan-Style Glazed Beef Rump
with Creamy Slaw & Crispy Shallots
It's roast beef, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent beef rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
beef rump
1 packet
Garlic Stir-Fry Sauce
(Contains Gluten, Wheat, Sesame, Soy;)
1
apple
1 clove
garlic
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 packet
mayonnaise
(Contains Egg;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, 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.
• In the last minute of cook time, top beef with Sichuan garlic paste. • Cover with foil and set aside to rest for 10 minutes.
• While beef is resting, thinly slice apple 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.
• Slice Sichuan-glazed beef • Divide creamy slaw and beef between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy