Mexican-Spiced Beef Rump & Pre-Cut Veggies
with Creamy Garlic Sauce
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef rump, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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 tin
sweetcorn
1 packet
Carrot & Zucchini Mix
1 packet
Peeled & Chopped Pumpkin
1 sachet
Tex-Mex spice blend
1 packet
beef rump
1 packet
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place carrot & zucchini mix and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef rump. Toss to coat. Set aside.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• When the veggies have 10 minutes remaining, 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. Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Slice beef if preferred. • Divide roast veggie toss between plates. Top with Tex-Mex beef rump. • Serve with a dollop of garlic sauce. Enjoy!