Peri-Peri Beef Rump & Couscous Salad
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Peri-Peri Beef Rump & Couscous Salad

Peri-Peri Beef Rump & Couscous Salad

with Garlic Sauce & Chilli Flakes

Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned beef rump. With veggies aplenty and garlic sauce, you're sure to have some major smiles on your dial.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Gluten
Wheat
Sesame
Egg
Milk

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

celery

1 sachet

peri-peri seasoning

1 packet

beef rump

1 packet

couscous

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

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

pinch

Chilli Flakes

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

1 tsp

honey

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Nutritional Values

Energy (kJ)2150 kJ
Calories514 kcal
Fat17.7 g
of which saturates2.8 g
Carbohydrate46.5 g
of which sugars9.2 g
Dietary Fibre4.2 g
Protein40.1 g
Sodium1362 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Boil the kettle. • Roughly chop tomato. Finely chop celery. • See 'Top Steak Tips!' (below left). In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add beef rump, turn to coat.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning for a shorter cook time.

2
2

• In a large bowl, add couscous and the salt (see ingredients). • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

3
3

• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

4
4

• To the bowl with couscous, add tomato, celery, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous salad between bowls and peri-peri beef rump, spooning over any remaining sauce from the pan. • Top with a dollop of garlic sauce and sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!