Sticky Plum Beef Rump Bao Buns

Name: Sticky Plum Beef Rump Bao Buns with Asian BBQ Fries & Cucumber Ribbon Saladd
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 potato; 1 sachet asian bbq seasoning; 1 cucumber; 1 carrot; 1 packet beef rump; 2 tsp cracked black pepper; 1 packet plum sauce; ½ tbs soy sauce; 6 Gua Bao Bun; 1 bag mixed salad leaves; drizzle vinegar (white wine or rice wine); 1 packet garlic aioli

with Asian BBQ Fries & Cucumber Ribbon Saladd

Get up to $200 off!

These mouth-watering bao buns are an exciting dinner option, packed full of flavourful, tender beef and colourful vegetable ribbons. Serve with our fragrant fries, decadent garlic aioli and refreshing salad for unforgettable taste and texture sensation!

Allergens:

Gluten

•Soja

•Wheat

•Egg

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

potato

1 sachet

asian bbq seasoning

cucumber

carrot

1 packet

beef rump

1 packet

plum sauce

Gua Bao Bun

1 bag

mixed salad leaves

1 packet

garlic aioli

Not included in your delivery

olive oil

2 tsp

cracked black pepper

½ tbs

soy sauce

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3873 kJ

Fat23 g

of which saturates3.1 g

Carbohydrate119.3 g

of which sugars26.8 g

Protein44.2 g

Sodium1478 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle with Asian BBQ seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Using a vegetable peeler, slice cucumber and carrot into ribbons. • See Top Steak Tips (below)! Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with the cracked black pepper and a good pinch of salt.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Add plum sauce and the soy sauce, turning beef to coat, 1 minute. Transfer to a plate to rest.

• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

• In a medium bowl, combine mixed salad leaves, cucumber, carrot, a drizzle of vinegar and olive oil. Season to taste.

• Thinly slice steak. • Uncover, then gently halve bao buns and spread with some garlic aioli. Fill buns with some cucumber salad and sticky plum beef steak. Drizzle over any remaining pan sauce. • Bring everything to the table to serve. Serve with Asian BBQ fries, remaining salad and aioli. Enjoy!