Zesty Honey-Glazed Beef Rump & Garlic Veg
with Almonds & Chilli Flakes
Fresh, fast, and oh-so-flavourful! Tonight, juicy beef rump meets a zesty glaze of lemon, honey and oregano. Add some vibrant greens, topped off with a kick of chilli and the perfect crunch of almonds. Healthy never tasted so delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
300 g
Beef Rump
1 packet
Green beans
1 sachet
Chilli Flakes
1 sachet
Dried oregano
1 packet
Flaked Almonds
(Contains: Almond; )
1
Broccoli
1
Lemon
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim green beans. Chop broccoli (including stalk!). Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
• 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 from heat, and add lemon herb glaze, turning beef to coat. • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and broccoli, tossing, until tender, 6-7 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook, until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.
• Slice beef. • Divide herby lemon beef and garlic greens between plates. • Spoon over any remaining glaze from pan. Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!
