Quick Spiced Yoghurt Beef Rump

Name: Quick Spiced Yoghurt Beef Rump with Corn-Tomato Salad & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Greek-Style Yoghurt; 1 packet Basmati Rice; 300 g Beef Rump; 2 Garlic; 1 packet Flaked Almonds; 1 tin Sweetcorn; 1 sachet Mumbai Spice Blend; 1 packet Mixed Salad Leaves; 1 Tomato

with Corn-Tomato Salad & Flaked Almonds

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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.

Tags:

Calorie Smart

Allergens:

Milk

•Almond

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

300 g

Beef Rump

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 tin

Sweetcorn

1 sachet

Mumbai Spice Blend

1 packet

Mixed Salad Leaves

Tomato

Nutritional Values

Calories552 kcal

Energy (kJ)2310 kJ

Fat10.9 g

of which saturates3.5 g

Carbohydrate69.4 g

of which sugars7.3 g

Dietary Fibre9.1 g

Protein40 g

Sodium595 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

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!