HelloHero: Texan Beef Rump & Root Veggie Medley
with Baby Leaves & Smokey Aioli
Get the bold flavours of American cuisine right in your kitchen! Just coat beef rump with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1
beetroot
1
carrot
1
white turnip
1 sachet
All-American Spice Blend
1 packet
Beef Rump
1 tin
sweetcorn
1 packet
baby leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef rump, then season and turn to coat.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are popping" out."
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.
• Divide roast veggie medley between bowls and top with Texan beef. Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!