Easy Mexican-Spiced Beef

Name: Easy Mexican-Spiced Beef with Pre-Prepped Veggies & Creamy Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 tsp honey; 1 packet beef rump; 1 bag baby spinach leaves; 1 packet Garlic Sauce; 1 bag sweet potato, carrot & zucchini mix; 1 sachet Tex-Mex spice blend

with Pre-Prepped Veggies & Creamy Garlic Sauce

Get up to $200 off!

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef, 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 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Dietitian approved

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Milk

•Sesame

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

beef rump

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 bag

sweet potato, carrot & zucchini mix

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)2015 kJ

Fat17.6 g

of which saturates3.1 g

Carbohydrate38.8 g

of which sugars21.2 g

Protein39.8 g

Sodium908 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix 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.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time). • 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. Toss to coat. Set aside

• 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 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• 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 to serve. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!