Jerk Beef Rump & Green Beans
with Rainbow Fries
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, sweet potato and carrot fries. Serve with fresh green beans, lime and coriander for a flavour to remember!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1
carrot
1
beetroot
1 packet
beef rump
½ sachet
mild Caribbean jerk seasoning
1 packet
Trimmed Green Beans
½
lemon
1 packet
coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef and mild Caribbean jerk seasoning (see ingredients), for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest
• While beef is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm. • Slice lemon into wedges.
• Slice beef. • Divide jerk beef rump, rainbow fries and green beans between plates. • Tear over coriander and serve with lemon wedges. Enjoy!
