Grilled beef with bean and eggplant stew
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, coarsely chopped
Eggplant
1 large, (500g), coarsely chopped
Canned diced tomatoes
400 g
Canned borlotti beans, rinsed, drained
400 g
Beef rump steak, raw
480 g, (buy 600g), fat trimmed
Vegetable mix, non-starchy, frozen
500 g, broccoli, peas, corn and bean mixture
Fresh basil
½ cup(s), small leaves
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook onion and eggplant, stirring, for 10 minutes or until softened and slightly browned, adding a little water if needed.
2
Add tomatoes and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until eggplant is tender and sauce thickens. Stir in beans.
3
Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 1-2 minutes on each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing.
4
Meanwhile, boil, steam or microwave vegetable mix until just tender. Drain. Serve beef with eggplant stew and vegetables. Scatter with basil.
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