Double 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:
Spicy
•Quick
Allergens:
Mustard
•Egg
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Sweet Chilli Sauce
500 grams
Irish Beef Rump
170 grams
Quinoa
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Tomato
1 sachet(s)
Harissa Paste
1 sachet(s)
Harissa Spice Mix
2 unit(s)
Scallion
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4333 kJ
Energy (kcal)1036 kcal
Fat49.1 g
of which saturates14.2 g
Carbohydrate76.1 g
of which sugars17 g
Dietary Fiber10.7 g
Protein71.6 g
Salt7.1 g
Potassium497.7 mg
Calcium21.1 mg
Iron0.9 mg
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
•Pot with Lid
Cooking steps
1
- Rinse the quinoa in cold water until it runs clear.
- In a medium pot, boil 250ml of lightly salted water (per 2P).
- Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from 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 with the paprika 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.
