Aussie Beef Rump & Braised Mustard Lentils
with Cucumber & Apple Salad
Calories
:
486 kcalProtein
:
51g proteinPreparation Time
:
25 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Sulphites
Sink your teeth into a succulent Aussie beef delight, served alongside mustard braised lentils for a hit of earthy, soul-warming comfort. A crisp cucumber-apple salad adds a bright, zesty crunch to the plate, perfectly balancing those rich, savoury flavours.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
300 g
Beef Rump
1 sachet
Aussie Spice Blend
1
Apple
1
Cucumber
1
Brown Onion
2
Garlic
1 packet
Lentils
1 packet
Wholegrain Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
2 tbs
water
1 drizzle
vinegar (balsamic or red wine)
(Contains: Sulphites;)
Utensils
•Large Frying Pan
Cooking Steps
1
- In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef rump, turning to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
2
- Meanwhile, thinly slice apple into sticks.Thinly slice cucumber into half-moons.
- Thinly slice brown onion. Finely chop garlic.
- Drain and rinse lentils.
3
- While the beef is resting, wipe out frying pan and return to high heat with a drizzle of olive oil.
- Cook onion, until just tender, 3-4 minutes. Add lentils and cook until tender and warmed through, 3-5 minutes. Add garlic, and cook until fragrant, 1 minute.
- Remove pan from heat, stir through wholegrain mustard and the water. Season to taste.
4
- In a large bowl, combine mixed salad leaves, cucumber and apple with a drizzle of vinegar and olive oil. Season to taste.
- Slice beef.
- Divide mustard braised lentils between bowls. Top with Aussie beef rump. Serve with cucumber salad. Enjoy!
