Tex-Mex Beef Rump & Roast Veggie Salad

$Tex-Mex Beef Rump & Roast Veggie Salad$

Tex-Mex Beef Rump & Roast Veggie Salad

Name: Tex-Mex Beef Rump & Roast Veggie Salad with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 2 sweet potato; 1 tin sweetcorn; 1 packet beef rump; 1 bag mixed salad leaves; 1 clove garlic; 1 turnip; 1 brown onion; 1 packet ranch dressing; 1 packet Greek-style yoghurt; 1 sachet Tex-Mex spice blend

with Garlic Yoghurt

Get up to $200 off!

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef rump, which works a treat with the vibrant veggies, zesty coriander and a dollop of mayo. Did we mention this is low cal?

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Eggs

•Milk

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

sweet potato

1 tin

sweetcorn

1 packet

beef rump

1 bag

mixed salad leaves

1 clove

garlic

turnip

brown onion

1 packet

ranch dressing

(Contains: Eggs, Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2171 kJ

Fat16.7 g

of which saturates4 g

Carbohydrate48.6 g

of which sugars26.8 g

Protein41.8 g

Sodium886 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper, then set aside. • Peel turnip. Cut turnip and sweet potato into small chunks. Cut onion into thick wedges. • Spread prepped veggies over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend with a drizzle of olive oil. Season, then add beef, turning to coat. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!