HelloHero: Beef Rump & Capsicum Salad
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HelloHero: Beef Rump & Capsicum Salad

HelloHero: Beef Rump & Capsicum Salad

with Gourmet Garden Parsley Potatoes

We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef to the potatoes spiked parsley, this dish features everything we're addicted to!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Air Fryer Friendly
Kid Friendly
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Milk
Egg

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1 packet

garlic paste

1 sachet

beef-style stock powder

½ packet

lightly dried parsley

1 sachet

Aussie spice blend

1 packet

Beef Rump

4

Baby Capsicum

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

15 g

butter

(Contains Milk;)

1 tbs

water

½ tsp

honey

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2451 kJ
Calories586 kcal
Fat34.2 g
of which saturates7.7 g
Carbohydrate29.8 g
of which sugars9.2 g
Dietary Fibre6.1 g
Protein37.8 g
Sodium1110 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add beef-style stock powder, Gourmet Garden lightly dried parsley (see ingredients), the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.

TIP: Use as much or little lemon juice as you'd like.

2
2

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!

3
3

• Thinly slice baby capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.

4
4

• Slice beef. • Divide beef, crushed potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!