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Soy & Ginger Beef

Soy & Ginger Beef

with Roast Veggie Salad & Mixed Sesame Seeds

Take 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 30g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g carbs
Allergens:
Sesame
Egg
Soy
Gluten

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

beef rump

1 bag

baby spinach leaves

½ packet

garlic aioli

(Contains Egg;)

1

sweet potato

Not included in your delivery

olive oil

½ tbs

brown sugar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)1715 kJ
Fat18.1 g
of which saturates2.7 g
Carbohydrate23 g
of which sugars13.8 g
Protein38.2 g
Sodium551 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• While the veggies are roasting, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

3
3

• 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 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

4
4

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

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

5
5

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

6
6

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