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Honey-Spiced Beef

Honey-Spiced Beef

with Sweet Potato Fries & Chipotle Mayo

Let tonight's pork do all the talking with its perfect ratio of Aussie spice blend to honey, coating delicious pork to perfection. The best part doesn't end there; we've swapped carby fries for a cult classic, sweet potato fries and with a slaw to round the dish out, this will be one to remember!

This recipe is under 650kcal per serving.

Over 30g protein
Under 650kcal
Quick Prep

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


Serving amount



1 bag

sweet potato fries

1 packet

beef rump

1 bag

baby spinach leaves

1 bag

shredded cabbage mix

1 packet


(Contains Egg;)

1 packet

mild chipotle sauce

(Contains Soy;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

20 g


½ tbs


1 drizzle

white wine vinegar


Nutritional Values

Energy (kJ)2221 kJ
Fat23.7 g
of which saturates7.8 g
Carbohydrate40.6 g
of which sugars20.7 g
Protein37.7 g
Sodium1039 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Roughly chop tomato. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• When sweet potato fries have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Place beef between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened (if your rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time). • When oil is hot, cook beef and add Aussie spice blend as above, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove the pan from the heat, then add the butter and the honey and turn beef to coat. Transfer the beef to a plate, cover and rest for 5 minutes.


• While the beef is resting, in a large bowl, add baby spinach leaves, tomato, shredded cabbage mix, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. • In a small bowl, combine mayonnaise and mild chipotle.


• Slice the honey-spiced beef. Divide the beef, sweet potato fries and slaw between plates. • Serve with chipotle mayo and any remaining glaze from the pan. Enjoy!