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Photo of Garlic and chilli beef with ginger and soy vegetables by WW

Garlic and chilli beef with ginger and soy vegetables

Total Time
30 min
15 min
10 min
Fresh ginger, broccolini and sugar snap peas served with Asian-inspired beef makes a great mid-week meal. This one is ready in a flash!


Beef sirloin steak, raw

500 g, (4x150g)

Sunflower oil

1 tsp


2 clove(s), crushed

Fresh green chilli

½ whole, medium


1 bunch(es)

Sugar snap peas

90 g, 100g

English spinach

1 bunch(es)

Fresh ginger

1 tsp, finely grated

Sesame oil

2 tsp

Soy sauce

3 tsp

Lemon juice

2 tbs


  1. Combine sunflower oil, garlic and chilli in a small bowl, then rub over steaks. Heat a chargrill pan or barbecue over medium-high heat and cook beef for 3–4 minutes each side or to your liking. Transfer meat to a plate and cover with foil. Rest beef for 5 minutes before slicing thickly.
  2. Meanwhile, microwave, steam or boil broccolini, sugar snap peas and spinach until just tender, then drain. Combine ginger, sesame oil, soy sauce and lemon juice in a small bowl. Drizzle dressing over steamed vegetables and serve with sliced beef.


SERVING SUGGESTION: Enjoy with steamed brown rice.TURN LEFTOVERS INTO: Beef & noodle salad: Combine 80g cooked soba noodles with 80g leftover sliced beef, 1 tbs finely chopped red onion, ½ sliced Lebanese cucumber, 6 quartered cherry tomatoes and ½ cup leftover steamed vegetables in a serving bowl. Dress with 2 tbs sweet chilli sauce and a squeeze of lemon.