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.
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!