Soy & Ginger Sesame Beef
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Soy & Ginger Sesame Beef

Soy & Ginger Sesame Beef

with Roast Veggie Salad

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

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

1

sweet potato

1

carrot

1

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

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
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

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

• 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.

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 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!

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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

6
6

• 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!