with Orange & Broccoli Salad
Elevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun - sure to impress your taste buds! *This recipe is under 650kcal per serving.* *We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Beef Rump
300 g
Orange
1
Dijon mustard
1 packet
Radish
1
Peeled Prawns
200 g
Broccoli
1
• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice radish.
• Peel and thinly slice orange into wedges.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, 4-5 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. • Remove pan from heat, then add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, in a large bowl, combine Dijon mustard, a drizzle of white wine
vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, broccoli, radish and orange. Toss to combine.
• Slice beef.
• Divide balsamic-glazed beef rump and orange and broccoli salad between
plates to serve. Enjoy!
397
kcal
Calories
1660
kJ
Energy (kJ)
8.8
g
Fat
4.2
g
of which saturates
14.1
g
Carbohydrate
13.7
g
of which sugars
10.3
g
Dietary Fibre
55.1
g
Protein
55
mg
Cholesterol
895
mg
Sodium
