eCook Meal
Honey-mustard Beef
with broccoli, crispy kale & carrots
This recipe is a present on a plate. And once you’ve tasted the juicy steak slices basted in a honey & mustard sauce, sided with charred broccoli, roasted carrot wedges, crispy kale & a sprinkling of sunflower seeds, you’ll put this dish at the top of your ‘What I want for Xmas’ list.
Serving guide
Choose your portion size.
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & broccoli into the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside.
TO FEEL
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
A LOT
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & broccoli into the hot oven and roast for the remaining time until crispy.
LIKE
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices.
CHRISTMAS, CHEF!
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.08
for 4 servings · R48.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
-
Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Not in the Woolies basket — source these elsewhere:
- Honey-mustard Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Honey-mustard Beef?
The preparation time for Honey-mustard Beef with broccoli, crispy kale & carrots is between 25 and 45 minutes.
What is the total time required to make Honey-mustard Beef with broccoli, crispy kale & carrots?
The total time required to make Honey-mustard Beef with broccoli, crispy kale & carrots is between 40 and 60 minutes.
How many servings does Honey-mustard Beef provide?
4 servings
What are the main ingredients in Honey-mustard Beef?
Beef, Beef Rump, Broccoli Florets, Carrot, Honey-Mustard Sauce, Kale, Sunflower Seeds
What is the nutritional information of Honey-mustard Beef?
Calories: 573, Carbs: 39 grams, Fat: grams, Protein: 43.7 grams, Sugar: 24.3 grams, Salt: 206 grams
How do I prepare Honey-mustard Beef?
A LOT: When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed kale & broccoli over the tray. Return to the hot oven and roast for the remaining time until crispy. IT’S BEGINNING: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the broccoli pieces and toss until combined. Set aside. LIKE: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Lightly season the slices. TO FEEL: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. CHRISTMAS, CHEF!: Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
What should be prepared from my kitchen to make Honey-mustard Beef?
Beef, Beef Rump, Broccoli Florets, Carrot, Honey-Mustard Sauce, Kale, Sunflower Seeds
How many calories does Honey-mustard Beef have?
573 calories
How much fat content does Honey-mustard Beef have?
grams