Balsamic-Glazed Beef Rump & Prawn

Name: Balsamic-Glazed Beef Rump & Prawn with Orange & Green Bean 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; 200 g Peeled Prawns

with Orange & Green Bean 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:

Calorie Smart

•Under 40g carbs

Allergens:

Crustaceans

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

200 g

Peeled Prawns

Nutrition Values

Calories374 kcal

Energy (kJ)1570 kJ

Fat8.8 g

of which saturates4.2 g

Carbohydrate15.3 g

of which sugars14.3 g

Dietary Fibre7.3 g

Protein51 g

Cholesterol55 mg

Sodium876 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 prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until pink and starting to curl up, 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.