Soy & Ginger Sesame Beef

Name: Soy & Ginger Sesame Beef with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 sweet potato; 1 carrot; 1 zucchini; 1 clove garlic; 1 packet ginger paste; 1 tbs soy sauce; ½ tbs brown sugar; drizzle vinegar (white wine or rice wine); 1 packet beef rump; 1 bag baby spinach leaves; ½ packet garlic aioli; 1 packet mixed sesame seeds

with Roast Veggie Salad

Get up to $200 off!

Take tender beef 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:

Over 30g protein

•Calorie Smart

•Under 30g carbs

Allergens:

Gluten

•Soja

•Egg

•Sesamzaad

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

beef rump

1 bag

baby spinach leaves

½ packet

garlic aioli

(Contains: Egg;)

1 packet

mixed sesame seeds

(Contains: Sesamzaad; May be present: Gluten, Latte, Erdnüsse, Soja, Weizen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soja;)

½ tbs

brown sugar

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)1715 kJ

Fat18.1 g

of which saturates2.7 g

Carbohydrate23 g

of which sugars13.8 g

Dietary Fibre7.9 g

Protein38.2 g

Sodium551 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

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. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time!). Season beef with salt and pepper.

• 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.

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 to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

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