Soy & Ginger Sesame Beef
with Roast Veggie Salad
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.
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.
Ingredients
1
sweet potato
1
carrot
1
zucchini
1 clove
garlic
1 packet
ginger paste
1 packet
beef rump
1 packet
baby spinach leaves
½ packet
garlic aioli
(Contains Egg;)
1 sachet
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• 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!