Seared Beef Rump & Green Bean Salad

Name: Seared Beef Rump & Green Bean Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Green beans; 300 g Beef Rump; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves

with Parmesan & Dijon Mustard

Get up to $175 off

Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean 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:

Under 30g 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

1 packet

Green beans

300 g

Beef Rump

1 packet

Grated Parmesan Cheese

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

Nutrition Values

Calories282 kcal

Energy (kJ)1180 kJ

Fat11.6 g

of which saturates6.3 g

Carbohydrate3.9 g

of which sugars3.4 g

Dietary Fibre2.8 g

Protein38.9 g

Cholesterol55 mg

Sodium322 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’ (bottom left)! • Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), 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 balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve with Dijon mustard. Enjoy!