eCook Meal
Tender Beef Rump & Spring Bean Salad
with a classic vinaigrette & bulgur wheat
Good things come in threes, and this recipe proves it with a delicious three-bean medley of kidney, butter & black beans, all tossed in a red wine vinegar & Dijon mustard vinaigrette. Completed with a serving of butter-basted beef and fluffy bulgur wheat. A quick win in the kitchen, Chef!
Serving guide
Choose your portion size.
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced Tomato, and ½ the chopped Parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the Beef slices, and garnish with the spring onion greens and the remaining chopped Parsley.
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced Tomato, and ½ the chopped Parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the Beef slices, and garnish with the spring onion greens and the remaining chopped Parsley.
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced Tomato, and ½ the chopped Parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the Beef slices, and garnish with the spring onion greens and the remaining chopped Parsley.
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced Tomato, and ½ the chopped Parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
BROWN THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BEAN THERE, DONE THAT
Add the cooked bulgur to the bowl with the salad and toss to combine.
SIMPLY DELICIOUS!
Plate up the loaded bulgur salad, top with the Beef slices, and garnish with the spring onion greens and the remaining chopped Parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R247.19
for 4 servings · R61.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Classic Vinaigrette
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tender Beef Rump & Spring Bean Salad?
The preparation time for Tender Beef Rump & Spring Bean Salad with a classic vinaigrette & bulgur wheat is between 20 and 25 minutes.
What is the total time required to make Tender Beef Rump & Spring Bean Salad with a classic vinaigrette & bulgur wheat?
The total time required to make Tender Beef Rump & Spring Bean Salad with a classic vinaigrette & bulgur wheat is between 30 and 35 minutes.
How many servings does Tender Beef Rump & Spring Bean Salad provide?
4 servings
What are the main ingredients in Tender Beef Rump & Spring Bean Salad?
Beef, Beef Rump, Black Beans, Bulgur Wheat, Butter Beans, Classic Vinaigrette, Kidney Beans, Parsley, Spring Onion, Tomato
What is the nutritional information of Tender Beef Rump & Spring Bean Salad?
Calories: 734, Carbs: 76 grams, Fat: grams, Protein: 55.1 grams, Sugar: 4.4 grams, Salt: 657 grams
How do I prepare Tender Beef Rump & Spring Bean Salad?
BEGIN WITH BULGUR: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. SIMPLY DELICIOUS!: Plate up the loaded bulgur salad, top with the beef slices, and garnish with the spring onion greens and the remaining chopped parsley. BEAN SALAD: In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained black beans, kidney beans and butter beans, the spring onion whites (to taste), the diced tomato, and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes. BROWN THE STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. BEAN THERE, DONE THAT: Add the cooked bulgur to the bowl with the salad and toss to combine.
What should be prepared from my kitchen to make Tender Beef Rump & Spring Bean Salad?
Beef, Beef Rump, Black Beans, Bulgur Wheat, Butter Beans, Classic Vinaigrette, Kidney Beans, Parsley, Spring Onion, Tomato
How many calories does Tender Beef Rump & Spring Bean Salad have?
734 calories
How much fat content does Tender Beef Rump & Spring Bean Salad have?
grams