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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!

Allergens:

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 Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mint

1 packet

Ginger Lemongrass Paste

300 g

Beef Rump

1 packet

Slaw Mix

1 packet

Mixed Salad Leaves

1

Cucumber

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soy; May be present: Gluten.)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Soy; May be present: Gluten.)

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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