Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, sweet potato and carrot fries. Serve with fresh green beans, lime and coriander for a flavour to remember!
This recipe is under 650kcal 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.
1
sweet potato
1
carrot
1
beetroot
1 packet
beef rump
½ sachet
mild Caribbean jerk seasoning
1 packet
Trimmed Green Beans
½
lemon
1 packet
coriander
olive oil
• See 'Top Steak Tips!' (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef and mild Caribbean jerk seasoning (see ingredients), for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest
• While beef is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm. • Slice lemon into wedges.
• Slice beef. • Divide jerk beef rump, rainbow fries and green beans between plates. • Tear over coriander and serve with lemon wedges. Enjoy!