Sizzling Spiced Beef & Soy-Butter Potatoes
with Charred Spring Onion & Creamy Sriracha Salad
Asian spiced beef is our new favourite combo if you haven't already noticed. When seared to perfection and plated up with soy-butter potatoes and a sriracha salad, you'll get a magical ratio of heat to sweetness to umami flavours. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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.
Ingredients
2
Potato
1
Cucumber
2
Garlic
1
Tamarind Seasoning
1
Beef Rump
1
Spring Onion
1
Soy Sauce Mix
(Contains Gluten, Soy, Wheat;)
1
Mixed Salad Leaves
1
Sriracha
(May be present: Soy. )
1
Mayonnaise
(Contains Egg;)
Not included in your delivery
1
olive oil
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. Cut potato into large chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• While beef is resting, add spring onion to BBQ grill plate and cook until golden, 2-3 minutes each side. • Remove from BBQ then roughly chop spring onion.
No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook spring onion turning, until golden, 2-3 minutes.
• Return to medium-high heat. Add the butter and garlic and cook, tossing, until fragrant, 1-2 minutes. • Remove from heat, return potatoes to pan and stir through charred spring onion and soy sauce mix until well combined. Season to taste. • In a second medium bowl, combine cucumber, mixed salad leaves, sriracha and mayonnaise. Season.
• Thinly slice beef. • Divide Korean BBQ beef, soy butter potatoes and creamy sriracha salad between plates. Enjoy!