with quinoa, bell pepper and tomato
In this delicious dinnertime option, beef rump—cooked to your exacting specifications—is coated in harissa spices and smothered in a sweet and spicy sauce. The whole thing sits on a bed of quinoa that's dotted with tender tomatoes and peppers. A scattering of scallion seals the deal on a mouth-watering meal.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Beef Stock
1 sachet(s)
Bell Pepper
1 unit(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
1 sachet(s)
Scallion
2 unit(s)
Quinoa
170 grams
Tomato
2 unit(s)
Mayo
2 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of water for the quinoa.
- Stir in the stock powder and quinoa and bring back to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat.
- Set aside and cover to keep warm.
- While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
- Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with harissa spice, salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once the beef is cooked to your liking, transfer to a board, cover and allow to rest.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes until starting to soften, stirring occasionally, 3-4 mins.
- Stir the drained quinoa into the veg. Season to taste with salt and pepper.
- Just before serving, thinly slice the beef.
- Divide the quinoa between bowls.
- Top with the sliced beef.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
3124
kJ
Energy (kJ)
747
kcal
Energy (kcal)
30.2
g
Fat
7.7
g
of which saturates
74
g
Carbohydrate
16
g
of which sugars
3
g
Dietary Fiber
43.9
g
Protein
0
mg
Cholesterol
2.9
g
Salt
with Thai spices and creamy coconut milk
