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Thai-Style Seared Beef Rump & Slaw

Thai-Style Seared Beef Rump & Slaw

Thai-Style Seared Beef Rump & Slaw

with Coconut Ginger Lemongrass Sauce

Get up to $200 off!

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 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Soja

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 Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Ginger Lemongrass Paste

300 g

Beef Rump

1 packet

Slaw Mix

1 packet

Mint

1

Cucumber

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soja; May be present: Glutenhaltiges Getreide.)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Soja; May be present: Glutenhaltiges Getreide.)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories451 kcal

Energy (kJ)1890 kJ

Fat28.4 g

of which saturates17.9 g

Carbohydrate13.6 g

of which sugars9.7 g

Dietary Fibre4.9 g

Protein35.6 g

Sodium895 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• See ‘Top Steak Tips!’ (below left). • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook gingerlemongrass paste, stirring until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, then simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

Cook the beef

2

• Season beefrump with salt and pepper. • Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

3

• While beef is cooking, slice cucumber into half-moons. • In a large bowl, combine cucumber, slaw mix, mixed salad leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving bowls.

4

• Slice beef. • Top slaw with seared beef. • Spoon over coconut ginger lemongrass sauce to serve. Enjoy!

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