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 and under 40g carbohydrates per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Utensils
Tags
Mixed Salad Leaves
1 packet
Beef Rump
600 g
Orange
1
Dijon mustard
1 packet
Radish
1
Courgette
1
• Trim and halve pea pods lengthways. Thinly slice radish. Peel and thinly slice orange into wedges. • 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 cracked black 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 (cook in batches if your pan is getting crowded). • Remove pan from heat, 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, pea pods, radish and orange, and toss to combine.
• Slice beef. • Divide balsamic glazed beef rump and orange and pea pod salad between plates. Enjoy
479
kcal
Calories
2000
kJ
Energy (kJ)
15.7
g
Fat
8
g
of which saturates
14.2
g
Carbohydrate
13.8
g
of which sugars
5.4
g
Dietary Fibre
67.8
g
Protein
110
mg
Cholesterol
285
mg
Sodium
with Avocado & Chargrilled Capsicum Relish
