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; ½ tbs brown sugar; drizzle vinegar (white wine or rice wine); 1 packet beef rump; 1 packet baby spinach leaves; ½ packet garlic aioli; 1 sachet mixed sesame seeds; 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 salmon 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.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Egg

•Sesamzaad

•Gluten

•Soja

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

sweet potato

carrot

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

beef rump

1 packet

baby spinach leaves

½ packet

garlic aioli

1 sachet

mixed sesame seeds

Not included in your delivery

olive oil

½ tbs

brown sugar

drizzle

vinegar (white wine or rice wine)

1 tbs

soy sauce

Nutritional Values

Energy (kJ)1714 kJ

Calories410 kcal

Fat18.1 g

of which saturates2.7 g

Carbohydrate23 g

of which sugars13.8 g

Dietary Fibre7.9 g

Protein38.2 g

Sodium539 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick 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. • 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 pan from heat. Add soy-ginger mixture, gently turning 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. 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!