Smokey Beef Rump & Herby Rice
with Pear Salad, Fetta & Hummus- Milk
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Get some beef on your fork with this easy number! While your Mediterranean-spiced veggies crisp up to perfection on the stove, you'll be searing Nan's spiced beef rump in the pan and perfecting the pear salad which will take your dish to the next level! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
soffritto mix
1 sachet
tomato & herb seasoning
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
Nan's special seasoning
1 packet
Beef Rump
1
pear
1 packet
mixed salad leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
hummus
(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add tomato & herb seasoning and cook, until fragrant, 1 minute.
• To saucepan, stir in basmati rice and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, turning to coat.
TIP: If you're beef rump is more than 4cm thick, cut in half horizontally before seasoning!
• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.
• While beef is resting, thinly slice pear into wedges. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Add pear and mixed salad leaves. Toss to coat.
• Slice beef. • Divide herby rice and pear salad between bowls or plates if you prefer. Top rice with smokey beef and any resting juices. • Crumble over fetta cubes. Serve with hummus. Enjoy!
