Sizzling Beef, Prawns & Roasted Root Veggie Toss

Name: Sizzling Beef, Prawns & Roasted Root Veggie Toss with Garlic Yoghurt Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Beef Rump; 1 Red Onion; 1 Plain Yoghurt; 1 packet Baby Spinach Leaves; 1 Garlic; 1 Beetroot; 200 g Peeled Prawns; 1 packet Orange Kumara

with Garlic Yoghurt Dressing

Recipe Development TeamUpdated on April 17, 2026

Get tasty recipes from just $6 per serving

Calories

426 kcal

Protein

55.6g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk
Crustaceans

Wholesome roasted veggies and a juicy cut of beef rump - what could be more delish? It's topped with a creamy garlic yoghurt to keep it low in calories (and carbs!), so you'll be licking the plate clean without any of the guilt.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

300 g

Beef Rump

Red Onion

Plain Yoghurt

(Contains: Milk; )

1 packet

Baby Spinach Leaves

Garlic

Beetroot

200 g

Peeled Prawns

(Contains: Crustaceans; )

1 packet

Orange Kumara

Nutrition Values

Energy (kJ)1780 kJ

Calories426 kcal

Fat10 g

of which saturates5.2 g

Carbohydrate15.6 g

of which sugars20.5 g

Dietary Fibre13.3 g

Protein55.6 g

Cholesterol55 mg

Sodium956 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

•Baking Paper

Cooking Steps

PDF

• Preheat the oven to 220°C/200°C fan-forced. • Cut the beetroot into small chunks. Cut the kūmara into bite-sized chunks. • Place the veggies on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.

• While the veggies are roasting, finely chop the garlic. • Roughly chop cucumber.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook the garlic until fragrant, 1 minute. • Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and a splash of water. Stir to combine and season to taste. Set aside.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef, turning, for 4-5 minutes each side, or until cooked to your liking. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate.

• While the steak is resting, add the baby spinach leaves, cucumber and a drizzle of red wine vinegar to the tray of roasted veggies. • Toss to combine and season to taste.

• Slice the steak. • Divide the steak, prawns and roasted kūmara toss between plates. Spoon any resting juices over the steak. • Drizzle over the garlic yoghurt dressing to serve. Enjoy!