Beef Rump in Sweet and Spicy Sauce
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.
Tags:
Protein Rich
•Spicy
•Quick
Allergens:
Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Rump
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
2 unit(s)
Scallion
170 grams
Quinoa
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3124 kJ
Energy (kcal)747 kcal
Fat30.2 g
of which saturates7.7 g
Carbohydrate74 g
of which sugars16 g
Dietary Fiber3 g
Protein43.9 g
Cholesterol0 mg
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- 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.
2
- 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.
3
- Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
4
- 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.
5
- 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.
6
- Divide the quinoa between bowls.
- Top with the sliced beef.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
