Aussie Beef & Brussels Sprouts Toss
with Garlic Sauce & Pepitas
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This colourful meal is done in six easy steps and uses our delectable Aussie spice blend to coat succulent beef rump. Top it off with roasted veggies and pepitas for crunch!
Ingredients
1
Brussels Sprouts
2
Carrot
300 g
Beef Rump
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 sachet
Aussie Spice Blend
1
Sweet Potato
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and capsicum into bite-sized chunks. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.
• Meanwhile, season beef rump with salt and pepper.
• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add beef, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, for 3-4 minutes each side, for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Combine roasted veggies on one of the oven trays. • Gently toss to combine.
• Slice Aussie-spiced beef. • Divide roast veggie toss between plates. Top with beef. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!
