Double Mumbai-Spiced Beef Rump & Supergreen Salad
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Double Mumbai-Spiced Beef Rump & Supergreen Salad

Double Mumbai-Spiced Beef Rump & Supergreen Salad

with Bombay Roast Sweet Potatoes & Cherry Tomato

We're bringing three flavour powerhouses to your place tonight – Indian-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!

Unfortunately, this week’s potato was in short supply, so we’ve replaced it with sweet potato. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:
Gluten
Wheat

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

brown mustard seeds

(Contains Gluten, Wheat;)

2 clove

garlic

1

carrot

1 punnet

snacking tomatoes

1 bag

coriander

1 bag

kale & spinach

2 packet

beef rump

1 sachet

Mumbai spice blend

1 packet

coconut milk

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2852 kJ
Fat25.7 g
of which saturates17.6 g
Carbohydrate41.4 g
of which sugars19.3 g
Protein70.1 g
Sodium796 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• While potatoes are roasting, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

3
3

• 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 kale & spinach leaves, carrot and snacking tomatoes. Toss to combine.

4
4

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • 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.

TIP: Pounding the beef ensures that it's extra tender once cooked TIP: Cook beef in batches for the best results.

5
5

• 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. • Once the sweet potatoes are done, add coriander to the tray and toss.

6
6

• Slice steak. • Divide the steak, Bombay sweet potatoes and mixed salad between plates. • Pour the Mumbai coconut sauce over the steak to serve. Enjoy!