Thai Beef Rump & Rainbow Pea Pod Salad

Name: Thai Beef Rump & Rainbow Pea Pod Salad with Soy Mayo & Zesty Sweet Chilli Dressing
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet Pea Pods; 1 clove garlic; ½ lemon; 1 sachet satay seasoning; 1 packet beef rump; 1 packet mayonnaise; 1 tsp low sodium soy sauce; 1 packet sweet chilli sauce; 1 packet deluxe salad mix; 1 packet mixed salad leaves

with Soy Mayo & Zesty Sweet Chilli Dressing

Get up to $230 off

We're in our light and bright era so only a salad will do! This deluxe salad comes brimming with crunchy pea pods, juicy corn and a zesty sweet chilli dressing that will make your tastebuds sing. With some Thai beef rump and a homemade soy mayo to serve, you'll be humming, scooping and shovelling this one down your gob!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

Allergens:

Eggs

•Gluten/Gluten

•Soy

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pea Pods

1 clove

garlic

½

lemon

1 sachet

satay seasoning

1 packet

beef rump

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

sweet chilli sauce

1 packet

deluxe salad mix

1 packet

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

low sodium soy sauce

(Contains: Gluten/Gluten, Soy;)

Nutritional Values

Energy (kJ)1704 kJ

Calories407 kcal

Fat20.3 g

of which saturates3.1 g

Carbohydrate18 g

of which sugars13 g

Dietary Fibre6.3 g

Protein34.9 g

Sodium911 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Trim and halve pea pods lengthways. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

3

• While beef is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • To bowl with dressing, add pea pods, deluxe salad mix and mixed salad leaves, tossing to coat. Season to taste.

4

• Thinly slice beef. • Divide rainbow pea pod salad between bowls. Top with Thai beef rump. Drizzle over soy mayo. • Serve with any remaining lemon wedges. Enjoy!