Thai-Style Seared Beef Rump & Slaw
with Coconut Ginger Lemongrass Sauce
This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked beef rump, you'll have maximum crunch and flavour all in the one bowl!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
Ginger Lemongrass Paste
1 packet
Coconut Milk
1 packet
beef rump
1
pear
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1 tsp
brown sugar
½ tbs
soy sauce (for the veg)
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• In a large frying pan heat a drizzle of olive oil over medium heat. • Cook ginger lemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• See 'Top Steak Tips'! (below). Meanwhile, place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season all over with salt and pepper. • Wash out and return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before
• While beef is cooking, thinly slice pear into wedges. • In a large bowl, combine pear, slaw mix, baby spinach leaves, the soy sauce (for the veg), a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving bowls.
• Slice beef. • Top slaw with seared beef. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!
