Seared Beef & Spiced Sweet Potatoes

Name: Seared Beef & Spiced Sweet Potatoes with Fragrant Coconut Sauce & Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Coriander; 2 Garlic; 1 packet Snacking Tomatoes; 300 g Beef Rump; 1 sachet Mumbai Spice Blend; 1 packet Baby Spinach Leaves; 1 sachet Brown Mustard Seeds; 2 Sweet Potato; 1 packet Coconut Milk; 1 Carrot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Fragrant Coconut Sauce & Salad

Up to 180$ + Free Treats / Extras for Life

We’re bringing three flavour powerhouses to your place tonight – Mumbai-style spices, aromatic garlic and fresh coriander. 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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

High Protein

Allergens:

Gluten

•Wheat

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

1 packet

Coriander

Garlic

1 packet

Snacking Tomatoes

300 g

Beef Rump

1 sachet

Mumbai Spice Blend

1 packet

Baby Spinach Leaves

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

Sweet Potato

1 packet

Coconut Milk

Carrot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories485 kcal

Energy (kJ)2030 kJ

Fat27.3 g

of which saturates17.8 g

Carbohydrate22.3 g

of which sugars10.4 g

Dietary Fibre9.8 g

Protein37.4 g

Sodium607 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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 (see ingredients) 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. • Cut tomato into thin wedges.

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

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oilover 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.

• 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 the steak, spiced sweet potatoes and supergreen salad between plates. • Pour the fragrant coconut sauce over the steak to serve. Enjoy!