Double Peri-Peri Beef Rump & Couscous Salad
with Garlic Sauce & Chilli Flakes
Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned beef rump. With veggies aplenty and garlic sauce, you're sure to have some major smiles on your dial.
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
tomato
1 packet
celery
1 sachet
peri-peri seasoning
2 packet
beef rump
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
pinch
chilli flakes
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop tomato. Finely chop celery. • In a medium bowl, combine beef, peri-peri seasoning, and a drizzle of olive oil.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning for a shorter cook time.
• In a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Cook in batches if your pan is getting crowded. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.
• To the bowl with couscous, add tomato, celery, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous salad between bowls and peri-peri beef rump, spooning over any remaining sauce from the pan. • Top with a dollop of garlic sauce and sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!