Balsamic-Glazed Beef Rump

Name: Balsamic-Glazed Beef Rump with Orange & Baby Broccoli Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Mixed Salad Leaves; 300 g Beef Rump; 1 Orange; 1 packet Dijon Mustard; 1 Radish; 1 Baby Broccoli; 1 drizzle olive oil; ¼ tsp pepper; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Orange & Baby Broccoli Salad

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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.

Tags:

Climate Superstar

•Calorie Smart

•Under 40g carbs

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

300 g

Beef Rump

Orange

1 packet

Dijon Mustard

Radish

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

¼ tsp

pepper

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Calories349 kcal

Energy (kJ)1460 kJ

Fat12.9 g

of which saturates4.7 g

Carbohydrate18.4 g

of which sugars17.2 g

Dietary Fibre6.5 g

Protein37.4 g

Cholesterol55 mg

Sodium226 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• See ‘Top Steak Tips!’ (below left). • Trim and halve green beans lengthways. • Thinly slice radish. • Peel and thinly slice orange into wedges. • Season beefrump with salt and cracked black pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 2 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest.

• 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. Toss to combine.