Balsamic-Glazed Beef Rump
with Cheesy Orange & Green Bean Salad
Elevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the pea pods in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
green beans
1
radish
1
orange
1 packet
Beef Rump
¼ tsp
Cracked Black Pepper
1 packet
Dijon mustard
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. Thinly slice radish. Peel and thinly slice orange into wedges. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and cracked black pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, in a large bowl combine dijon mustard, a drizzle of white wine vinegar, a pinch of salt and a drizzle of olive oil. • Add mixed salad leaves, green beans, radish and orange. Sprinkle with grated Parmesan cheese and toss to combine.
• Slice beef. • Divide balsamic glazed beef rump and orange and green bean salad between plates. Enjoy