Soy & Ginger Sesame Beef

Name: Soy & Ginger Sesame Beef with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Garlic Aioli; 1 packet Ginger Paste; 1 Garlic; 1 Beetroot; 300 g Beef Rump; 1 Sweet Potato; 1 sachet Mixed Sesame Seeds; 1 Carrot; sachet Mixed Sesame Seeds; 1 packet Baby Spinach Leaves; 1 drizzle vinegar (white wine or rice wine); ½ tbs brown sugar; 1 drizzle olive oil; 1 tbs soy sauce

with Roast Veggie Salad

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We're in our light and bright era so only a salad will do. Take crispy-skinned beef rump to the next level with an irresistible mix of salty, sweet and umami soy, zingy ginger and nutty sesame seeds. Team with a hearty roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Eggs

•Sesame

•Soy

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Aioli

1 packet

Ginger Paste

Garlic

Beetroot

300 g

Beef Rump

Sweet Potato

1 sachet

Mixed Sesame Seeds

Carrot

sachet

Mixed Sesame Seeds

1 packet

Baby Spinach Leaves

Not included in your delivery

1 drizzle

vinegar (white wine or rice wine)

½ tbs

brown sugar

1 drizzle

olive oil

1 tbs

soy sauce

Nutritional Values

Calories453 kcal

Energy (kJ)1900 kJ

Fat26.9 g

of which saturates3.5 g

Carbohydrate17 g

of which sugars12.8 g

Dietary Fibre7.5 g

Protein36.3 g

Sodium287 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar. • Season beef rump with salt and pepper.

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

• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Remove frying pan from the heat. Add the soy-ginger mixture, gently turning the beef until well coated.

TIP: The residual heat in the pan will cook the sauce!

• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). Toss to combine, then season with salt and pepper to taste.

• Divide the roast veggie salad between plates. • Top with soy and ginger beef, spooning any remaining sauce from the pan over the beef. • Sprinkle mixed sesame seeds to serve. Enjoy!