Thai-Style Seared Beef Rump & Slaw

Name: Thai-Style Seared Beef Rump & Slaw with Coconut Ginger Lemongrass Sauce
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 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; 1 drizzle olive oil; 1 tbs soy sauce (for the sauce); 1 tsp brown sugar; ½ tbs soy sauce (for the veg); 1 drizzle vinegar (white wine or rice wine)

with Coconut Ginger Lemongrass Sauce

Get up to $230 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

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: 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

Energy (kJ)1880 kJ

Calories450 kcal

Fat28.4 g

of which saturates17.8 g

Carbohydrate13.6 g

of which sugars9.7 g

Dietary Fibre4.9 g

Protein35.6 g

Cholesterol26.6 mg

Sodium896 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• See ‘Top Steak Tips!’ (below left).
• 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, then simmer until slightly thickened, 2-3 minutes.
• Transfer to a bowl and allow to cool slightly.

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.
• Pick and thinly slice mint leaves.
• 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.
• Transfer to serving bowls.