Seared Beef Rump, Prawns & Mexican Black Beans

Name: Seared Beef Rump, Prawns & Mexican Black Beans with Zesty Tomato & Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Black Beans; 2 Garlic; 300 g Beef Rump; 1 Brown Onion; 1 Tomato; 190 g Peeled Prawns; 1 Cucumber; 1 Lemon; 1 sachet Mexican Fiesta Spice Blend; 1 drizzle olive oil

with Zesty Tomato & Cucumber Salad

Get up to $230 off

Add some heat to pan-fried black beans with our picante Mexican Fiesta spice blend. To freshen things up, add some lemon zest to you standard side salad and plate it all up with our protein-of-choice; seared beef rump and prawns!

Tags:

Under 30g carbs

•Spicy

Allergens:

Crustaceans

The quantities provided above are averages only.

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 packet

Mixed Salad Leaves

1 packet

Black Beans

2

Garlic

300 g

Beef Rump

1

Brown Onion

1

Tomato

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Cucumber

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories486 kcal

Energy (kJ)2030 kJ

Fat11.2 g

of which saturates2.8 g

Carbohydrate31.1 g

of which sugars8.7 g

Dietary Fibre14 g

Protein62.3 g

Cholesterol26.6 mg

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

Season beef rump with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
Transfer to a plate to rest.

2

Meanwhile, roughly chop tomato and cucumber. Thinly slice brown onion. Finely chop garlic.
Zest lemon to get a pinch then slice into wedges.
Drain and rinse black beans.

3

While the beef is resting, wipe out frying pan and return to medium high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl, season and cover to keep warm.
Return frying pan to medium high heat with a drizzle of olive oil. Cook onion and black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice blend and cook, until fragrant, 1 minute.
Remove pan from heat, add a splash of water and gently crush the beans with a potato masher or fork.

TIP: Add a splash of water if the beans look dry.

4

In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
Slice beef.
Divide Mexican black beans, zingy tomato salad, prawns and seared beef rump between plates. Serve with any remaining lemon wedges. Enjoy!