Thai Lime Beef Rump Salad

Name: Thai Lime Beef Rump Salad with Ginger Rice & Mint
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 20 g butter; 1 packet Ginger Paste; 1.25 cup water; 1 packet white rice; 1 Red Onion; 1 Tomato; 1 Cucumber; 1 packet Mint; ½ Lime; 1 tsp cracked black pepper; 1 packet Beef Rump; 1 packet Fish Sauce & Rice Vinegar Mix; 1.5 tbs soy sauce; ½ tbs brown sugar; pinch chilli flakes

with Ginger Rice & Mint

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This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant rice and a sprinkling of chilli flakes. Tick, tick and tick!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

•Fish

•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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Ginger Paste

1 packet

white rice

(May be present: Wheat, Gluten, Soy.)

1

Red Onion

1

Tomato

1

Cucumber

1 packet

Mint

½

Lime

1 packet

Beef Rump

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

pinch

chilli flakes

Not included in your delivery

1

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1 tsp

cracked black pepper

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)2713 kJ

Calories648 kcal

Fat20 g

of which saturates8.6 g

Carbohydrate74.5 g

of which sugars12.3 g

Dietary Fibre24.4 g

Protein39.8 g

Sodium1235 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Rinse and drain white rice. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half moons. Pick mint leaves. Zest lime to get a pinch and slice into wedges. Slice beef rump. • In a medium bowl, combine lime zest, cracked black pepper, beef rump, onion, a drizzle of olive oil and a pinch of salt. • In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.

TIP: Use as much or little fish sauce and rice vinegar mix as you'd like! TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and onion, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a large bowl. • To the bowl with beef, add tomato, cucumber, mint and fish sauce dressing.

4

• Divide ginger rice and Thai lime beef salad between bowls. • Spoon over remaining dressing. Sprinkle over chilli flakes (if using). Serve with remaining lime wedges. Enjoy!