BBQ Beef Rump & Loaded Veggie Toss

Name: BBQ Beef Rump & Loaded Veggie Toss with Sour Cream & Corn Chip Crunch
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet Garlic & Herb Seasoning; 300 g Beef Rump; 1 packet Corn Chips; 1 packet Sour Cream; 1 packet Baby Leaves; 1 Red Onion; 1 packet Chopped Potato; 1 Carrot; 1 sachet All-American Spice Blend; 1 packet Mild Chipotle Sauce; 1 drizzle olive oil; 20 g butter; 1 tsp honey

with Sour Cream & Corn Chip Crunch

Get up to $175 off

Jazz up juicy beef bites by coating them in a lip-smacking BBQ sauce, along with our tried and true All-American spice blend. Serve over a bed of hearty roasted veggies and add the finishing touches with a moreish corn chip crumble for crunch, plus a dollop of sour cream for some tang.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Bestseller

Allergens:

Milk

•Sulphites

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

300 g

Beef Rump

1 packet

Corn Chips

1 packet

Sour Cream

1 packet

Baby Leaves

Red Onion

1 packet

Chopped Potato

Carrot

1 sachet

All-American Spice Blend

1 packet

Mild Chipotle Sauce

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1 tsp

honey

Nutrition Values

Calories642 kcal

Energy (kJ)2690 kJ

Fat34.4 g

of which saturates15.7 g

Carbohydrate75.1 g

of which sugars17.9 g

Dietary Fibre7 g

Protein41.8 g

Cholesterol55 mg

Sodium1150 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.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut carrot into bite-sized chunks.

• Place onion, diced potatoes and carrot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Help toss the veggies and seasoning.

• Meanwhile, cut beef rump into 2cm chunks. • When veggies have 10 minutes remaining, • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from heat, then add BBQ sauce and the honey. Toss beef to coat.

• When the veggies are done, add baby spinach leaves to the tray and toss to combine. • Crush corn chips in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with BBQ-glazed beef and crushed corn chips. • Dollop with sour cream to serve. Enjoy! Little cooks: Join the fun and help crush the corn chips!