Balsamic Beef Rump & Bacon Green Bean Salad

Name: Balsamic Beef Rump & Bacon Green Bean Salad with Cherry Tomatoes & Mustard Dressing
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet cherry tomatoes; 1 packet green beans; 1 packet Beef Rump; ½ tbs brown sugar; 1 tbs balsamic vinegar; ½ packet Dijon mustard; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet diced bacon

with Cherry Tomatoes & Mustard Dressing

Get up to $175 off

Steak night just got a fun, fresh upgrade! Tonight’s juicy beef rump is served sliced up, sitting atop a deluxe salad with pops of cherry tomato, tender green beans and a punchy mustard dressing. Who knew a salad could be so satisfying?

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

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

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

cherry tomatoes

1 packet

green beans

1 packet

Beef Rump

½ packet

Dijon mustard

1 packet

Mixed Salad Leaves

1 packet

diced bacon

Not included in your delivery

olive oil

½ tbs

brown sugar

1 tbs

balsamic vinegar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1865 kJ

Calories445 kcal

Fat27.1 g

of which saturates10.4 g

Carbohydrate6.1 g

of which sugars5.1 g

Dietary Fibre4.4 g

Protein43.3 g

Sodium706 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

• Halve cherry tomatoes. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl.

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef generously with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the brown sugar, balsamic vinegar and a splash of water and turn to coat. Transfer to a plate to rest. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• To the bowl with the green beans, add dijon mustard (see ingredients), cherry tomatoes, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Sprinkle with diced bacon and toss to combine. Season to taste.