Quick Spiced Yoghurt Beef Rump
with Corn-Tomato Salad & Flaked Almonds
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This mildly spiced, Indian-inspired beef rump dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together. This recipe is under 650kcal per serving.
Ingredients
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
300 g
Beef Rump
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 tin
Sweetcorn
1 sachet
Mumbai Spice Blend
1 packet
Mixed Salad Leaves
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1 minute.
• Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop tomato. Drain sweetcorn.
• In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add beef rump, tossing to coat. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.
• Return frying pan to a medium-high heat heat with a drizzle of olive oil.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with the white wine vinegar and olive oil. Toss to combine.
• Slice Mumbai yoghurt beef.
• Divide garlic rice and corn-tomato salad between plates. Top rice with beef and remaining yoghurt.
• Sprinkle with flaked almonds to serve. Enjoy!
