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Easy Seared Beef Rump Bowl

Easy Seared Beef Rump Bowl

with Roast Veggie-Couscous Toss & Almonds

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You can always count on Nan's special seasoning to jazz up whatever protein you're having. With hints of paprika, pepper, onion and garlic, it works a treat with tender beef strips. Serve on a bed of fluffy couscous and colourful veg and you have yourself a dinner that's surprisingly simple and low cal!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuickEasy Prep
Allergens:Tree NutsEggGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

chopped veggie mix

1

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

beef rump

1 packet

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

1 packet

couscous

(ContainsGluten)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2341 kJ
Fat24.3 g
of which saturates3.3 g
Carbohydrate43.6 g
of which sugars8.7 g
Protein40.1 g
Sodium929 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place chopped veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Add beef to bowl with seasoning, turning to coat. Set aside. • In a large bowl, combine couscous, chicken-style stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Cover with a plate for 5 minutes. Fluff up with a fork.

TIP: Pounding the beef ensures that it's extra tender once cooked.

3

• When the roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When the oil is hot, cook the beef rump for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

4

• Slice the beef rump. • Gently stir baby spinach leaves and roast veggies through couscous. Season to taste. • Divide roast veggie-couscous toss between bowls. Top with Nan’s seared beef rump and a dollop dill & parsley mayonnaise. Sprinkle with flaked almonds to serve.