Seared Lemon-Pepper Beef
with Roast Potato & Dijon Veggies
- Eggs
The trick to making your veg sides as good as the main event? Just give them a little TLC! Thanks to some garlic and a dash of Dijon, the broccoli and carrot more than hold their own alongside the succulent lemon pepper beef. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
1 head
broccoli
1
carrot
1 clove
garlic
1 packet
beef rump
½ sachet
lemon pepper seasoning
1 packet
garlic aioli
(Contains: Eggs)
1 packet
Dijon mustard
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays. Little cooks: Help season and toss the potato chunks!
• Meanwhile, cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). Season with salt and pepper • In a medium bowl, place beef, lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 7-8 minutes.
• Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. • Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. • Season to taste. Transfer to a bowl, then cover to keep warm.
• See 'Top Steak Tips!' (bottom left). Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest (it will keep cooking as it rests!).
• Slice Seared lemon-pepper beef. • Divide beef, roast potato and Dijon veggies between plates. • Serve with garlic aioli. Enjoy!
Little cooks: Add the finishing touch by adding a dollop of garlic aioli!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, flavourful beef, while the Dijon-coated veggies were a surprising hit, transforming simple broccoli and carrot.
- Ease of prep: Customers found this meal quick and simple to prepare, with helpful tips like pounding the steak for tenderness.
- Suggestions: Some preferred the steak without mustard sauce. Consider adjusting the lemon pepper seasoning to taste, as a few found it strong.
- Portions: Several mentioned adding extra sides like salad or coleslaw to bulk up the meal for larger appetites.
- Quality: While many praised the tender beef, a few received gristly cuts, highlighting the importance of meat quality.
