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

Mumbai-Spiced Beef Rump & Supergreen Salad

with Bombay Roast Sweet Potatoes & Cherry Tomatoes

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!

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

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
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
Cooking Time
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

1 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)2099 kJ
Fat21.2 g
of which saturates16 g
Carbohydrate38.1 g
of which sugars16.6 g
Dietary Fibre12.4 g
Protein39.1 g
Sodium462 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
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

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

3
3

• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add kale & spinach, carrot and snacking tomatoes. Toss to combine.

4
4

• See 'Top Steak Tips!' (below). 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: If your beef rump is more than 3cm thick, cut in half horizontally before pounding or a shorter cook time.

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