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Spiced Beef & Capsicum-Kale Toss

Spiced Beef & Capsicum-Kale Toss

with Charred Corn & Smokey Aioli

4.5(3)

Recipe Development TeamUpdated on September 11, 2025

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Get up to $230 off

Calories

:

441 kcal

Protein

:

38.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
May contain traces of allergens

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

Pumpkin

1

Kale

1

Capsicum

1

Brown Onion

1 sachet

All-American Spice Blend

1 tin

Sweetcorn

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

Nutritional Values

Calories441 kcal

Energy (kJ)1850 kJ

Fat17.8 g

of which saturates2.8 g

Carbohydrate30.2 g

of which sugars23.6 g

Dietary Fibre12 g

Protein38.1 g

Cholesterol23.2 mg

Sodium667 mg

Potassium139 mg

Calcium1.3 mg

Iron0.6 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• See 'Top Steak Tips' (below left). Preheat oven to 220°C/200°C fan-forced. Cut brown onion into thick wedges. Cut carrot into small chunks. Thinly slice capsicum into strips. • Place peeled & chopped pumpkin, onion, carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When veggies have 8 minutes cook time remaining, remove tray from oven. Add kale and a pinch of salt, gently tossing to combine. Roast until tender. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, season beef rump with salt and pepper. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef and toss to combine. Season.

3

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second large bowl. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

4

• While the corn is charring, combine smokey aioli and a dash of water in a small bowl.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, add roasted veggies to the bowl with charred corn. Gently toss to combine. Season to taste.

6

• Slice beef. • Divide roast veggie toss between plates. Top with spiced beef, spooning over any resting juices. • Serve with a dollop of smokey aioli. Enjoy!

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