Our Plans
Nourishing Honey-Glazed Beef Rump Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Nourishing Honey-Glazed Beef Rump Bowl

Nourishing Honey-Glazed Beef Rump Bowl

with Carrot Couscous & Lemon Yoghurt

Looking for a tasty midweek dinner option? This honey-glazed beef rump is sure to pull through for you on hump day with a burst of sweetness to balance out tender chicken. Make it extra nourishing with a bed of carrot couscous to have you galloping into the weekend.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Over 30g protein
Quick
Allergens:
Milk
Gluten

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

Total Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

½

lemon

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Beef Rump

1 sachet

chermoula spice blend

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

¾ cup

water

1 tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)2637 kJ
Fat28.3 g
of which saturates16.6 g
Carbohydrate52.6 g
of which sugars11.1 g
Protein42.9 g
Sodium1295 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

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Grate carrot. • In a medium saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

Little cooks: Help fluff up the couscous once the pan has cooled down!

2
2

• While the couscous is cooking, zest lemon to get a pinch and slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with chermoula spice blend and a pinch of salt and pepper.

Little cooks: Under adult supervision, older kids can help grate the zest.

3
3

• 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, then add remaining butter, honey and a splash of water, coating beef. • Transfer to a plate to rest.

4
4

• Slice beef. • Add spinach & rocket mix, and a generous squeeze of lemon juice to the couscous. Season to taste. • Divide carrot couscous between bowls. Top with honey-glazed chermoula beef. • Dollop with lemon yoghurt. Serve with remaining lemon wedges. Enjoy!