Double Moroccan Beef Rump & Sesame Veggie Fries
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Double Moroccan Beef Rump & Sesame Veggie Fries

Double Moroccan Beef Rump & Sesame Veggie Fries

with Tomato Garden Salad & Garlic Sauce

Nip that steak craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with carrot and beetroot! While they bake with a good sprinkle of sesame seeds, sear the rump in the pan with three game-changing ingredients: butter, honey and our ras el hanout spice blend.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Dietitian approved
Allergens:
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

beetroot

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

½ packet

snacking tomatoes

2 packet

beef rump

1 sachet

ras el hanout

1 packet

mixed salad leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

15 g

butter

1 tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2962 kJ
Fat37.4 g
of which saturates12.5 g
Carbohydrate19.2 g
of which sugars14.8 g
Dietary Fibre10.5 g
Protein73.2 g
Sodium573.5 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

2
2

• Meanwhile, halve snacking tomatoes. • See Top Steak Tips! (below). 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 once cooked), then season.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

3
3

• In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.

4
4

• Return pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and the honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!).

TIP: Cook beef in batches if your pan is getting crowded.

5
5

• In a second medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of the white wine vinegar and olive oil. Season.

6
6

• Slice Moroccan beef rump. • Divide steak, sesame veggie fries and tomato garden salad between plates. • Serve with garlic sauce. Enjoy!