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Photo of Beef with broccoli and Brussels sprout gratin by WW

Beef with broccoli and Brussels sprout gratin

Total Time
50 min
15 min
35 min
Here’s some fresh inspiration for your week's dinners.


Skim milk

1½ cup(s), (375ml)


1½ tbs

Extra light cheddar cheese

½ cup(s), grated, (60g), grated


300 g, cut into florets

Brussels sprouts

12 individual


2 large, cut into batons

Wholemeal bread

1 slice(s)

Beef sirloin steak, raw

540 g, (buy 4x150g steaks)

Olive oil

1 tsp


  1. Preheat oven to 200°C. Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in 1½ tablespoons of water. Stir into the milk. Cook, stirring constantly, for 2-3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.
  2. Meanwhile, steam the broccoli, sprouts and carrot over a saucepan of boiling water for 2 minutes. Set aside the carrot and cover to keep warm. Transfer the broccoli and sprouts to a baking dish.
  3. Pour the cheese sauce over the broccoli and sprouts. Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top. Bake for 20 minutes or until lightly golden.
  4. Meanwhile, brush the steaks with the oil and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3 minutes to rest.
  5. Divide the steaks, broccoli and sprout gratin and carrot among serving plates