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 Red Onion; 1 packet Jasmine Rice; 1 packet Coriander; 300 g Beef Rump; 1 sachet Chilli Flakes; 1 packet Fish Sauce & Rice Vinegar Mix; 1 sachet Sweet Soy Seasoning; 1 packet Mint; 1 Tomato; 1 packet Ginger Paste; 1 Lime; 1 Cucumber

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:

High Protein

•Calorie Smart

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

Red Onion

1 packet

Jasmine Rice

1 packet

Coriander

300 g

Beef Rump

1 sachet

Chilli Flakes

1 packet

Fish Sauce & Rice Vinegar Mix

1 sachet

Sweet Soy Seasoning

1 packet

Mint

1

Tomato

1 packet

Ginger Paste

1

Lime

1

Cucumber

Nutritional Values

Energy (kJ)2140 kJ

Calories511 kcal

Fat7.1 g

of which saturates2.6 g

Carbohydrate70.4 g

of which sugars9.3 g

Dietary Fibre21.6 g

Protein39.2 g

Cholesterol26.6 mg

Sodium1250 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

Cooking Steps

1

• In a large saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and 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.
• In a medium bowl, combine lime zest, the cracked black pepper, beef strips, sweet soy seasoning, 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 vinegarmix, 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!

3

• In a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. 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 a pinch of chilli flakes (if using).
• Serve with remaining lime wedges. Enjoy!