HelloHero: Double Beef & Bombay Sweet Potatoes

Name: HelloHero: Double Beef & Bombay Sweet Potatoes with Mumbai-Spiced Sauce & Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 sweet potato; 1 sachet Brown Mustard Seeds; 2 clove Garlic; 1 Carrot; 1 packet Snacking Tomatoes; drizzle white wine vinegar; 1 packet baby spinach leaves; 2 packet beef rump; 1 sachet Mumbai spice blend; 1 packet coconut milk; 1 packet flaked almonds

with Mumbai-Spiced Sauce & Salad

Get up to $200 off!

We're bringing two flavour powerhouses to your place tonight – Indian-style spices and an aromatic sauce. Teamed with seared steak, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Tags:

Over 30g protein

Allergens:

Wheat

•Gluten

•Almond

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

Brown Mustard Seeds

(Contains: Wheat, Gluten;)

2 clove

Garlic

Carrot

1 packet

Snacking Tomatoes

1 packet

baby spinach leaves

2 packet

beef rump

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2825 kJ

Calories675 kcal

Fat26.3 g

of which saturates18.3 g

Carbohydrate39 g

of which sugars16.7 g

Dietary Fibre12.7 g

Protein69.9 g

Sodium537 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• See 'Top Steak Tips!' (below left). Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes.

• In a medium bowl, combine a drizzle of the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.

• Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. 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.

TIP: Cook beef in batches for best results!

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season to taste.

• Slice beef rump. • Divide beef, Bombay sweet potatoes and salad between plates. • Pour the Mumbai-spiced sauce over the steak. • Sprinkle flaked almonds over the salad to serve. Enjoy!