Sizzling Spiced Beef & Soy-Butter Potatoes

Name: Sizzling Spiced Beef & Soy-Butter Potatoes with Charred Spring Onion & Creamy Sriracha Salad
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 sachet Asian BBQ Seasoning; 1 Cucumber; 2 Garlic; 1 packet Mixed Salad Leaves; 2 Potato; 300 g Beef Rump; 1 packet Soy Sauce Mix; 1 Spring Onion; 1 packet Sriracha; 1 packet plant-based kimchi; 2 tbs Mayonnaise; 1 drizzle olive oil; 20 g butter

with Charred Spring Onion & Creamy Sriracha Salad

4.5(127)

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Calories

:

517 kcal

Protein

:

37.8g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Gluten
Soy
Wheat
Eggs
Milk
Soy
May contain traces of allergens

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1

Cucumber

2

Garlic

1 packet

Mixed Salad Leaves

2

Potato

300 g

Beef Rump

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1

Spring Onion

1 packet

Sriracha

(May be present: Soy.)

1 packet

plant-based kimchi

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories517 kcal

Energy (kJ)2160 kJ

Fat27.8 g

of which saturates9.4 g

Carbohydrate28.6 g

of which sugars11 g

Dietary Fibre6.3 g

Protein37.8 g

Cholesterol30.6 mg

Sodium1770 mg

Potassium167 mg

Calcium3.9 mg

Iron0.7 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Thinly slice beef. • Divide Korean BBQ beef, soy butter potatoes and creamy sriracha salad between plates. Serve with plant-based kimchi. Enjoy!