Seared Beef Rump & Broccoli Salad

Name: Seared Beef Rump & Broccoli Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 Broccoli; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves; 300 g Beef Rump; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Parmesan & Dijon Mustard

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp broccoli salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Broccoli

1 packet

Grated Parmesan Cheese

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1520 kJ

Calories363 kcal

Fat16.7 g

of which saturates7 g

Carbohydrate3.5 g

of which sugars3.1 g

Dietary Fibre7.1 g

Protein45.6 g

Cholesterol55 mg

Sodium349 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

•Large Non-Stick Pan

Cooking Steps

• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice courgette into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and courgette, tossing, until tender, 6-7 minutes.
• Transfer to a bowl and allow to cool slightly.

• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef, for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• While the beef is resting, to the bowl with veggies, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then toss to combine.

• Thinly slice beef.
• Divide seared beef rump and broccoli salad between plates.
• Garnish salad with grated Parmesan cheese.
• Serve with Dijon mustard. Enjoy!