Aussie-Spiced Beef Rump & Veggie Fries
with Tomato & Baby Spinach Salad
Beef's rich flavour stands up well to our Aussie spice blend, which has hints of paprika, rosemary, lemon and pepper. Sear the spiced beef in the pan for a lovely char and serve with some colourful sides, including a fun twist on fries to keep the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
1
potato
1
zucchini
1
carrot
1 packet
beef rump
1
tomato
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with half the Aussie spice blend. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Meanwhile, combine a drizzle of olive oil and remaining Aussie spice blend in a medium bowl. Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef as above. • Add beef to spice bowl, gently turning to coat. • When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Thinly slice the tomato and cucumber into half-moons. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the tomato, cucumber and baby spinach leaves. Toss to coat.
• Divide Aussie-spiced beef, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!