Photo of Turmeric, ginger & honey beef with warm brown rice salad by WW

Turmeric, ginger & honey beef with warm brown rice salad

Points® value
Total Time
40 min
35 min
5 min


Cumin seeds

1 teaspoon(s), level


1 teaspoon(s), or 1 tbsp fresh finely grated

Root Ginger

2 teaspoon(s), 2tsp finely grated fresh ginger


1 teaspoon(s), level

Sesame Oil

1 teaspoon(s)

Soy Sauce

2 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Beef sirloin steak, lean, raw

500 g, (2 x 250g )

Calorie controlled cooking spray

4 spray(s)

Red pepper

1 medium, deseeded and roughly chopped

Sugar Snap Peas

150 g, thinly sliced lengthways

Brown rice, boiled

360 g


2 tablespoon(s), heaped


  1. In a shallow glass or ceramic dish, combine the cumin, turmeric, ginger, honey, oil, 1 tbsp of the soy sauce and 1/2 tbsp of the lemon juice to make a marinade. Add the steaks and turn to coat, then cover and chill in the fridge for 20 minutes.
  2. Mist the steaks with cooking spray then cook in a griddle pan for 2 minutes on each side. Transfer to a plate, cover with kitchen foil and rest for 5 minutes, then thinly slice.
  3. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a high heat. Add the pepper and sugar snap peas and stir-fry for 1-2 minutes. Stir through the cooked rice, currants, remaining soy sauce and lemon juice. Cook, stirring, for 1-2 minutes until heated through.
  4. Top the warm rice salad with the sliced turmeric, ginger and honey steaks to serve


Fresh turmeric looks like fresh ginger, but smaller and orange in colour. Peel the skin before grating – but ensure you wear disposable gloves to avoid stains! If you can’t find fresh, use 1 tsp ground turmeric instead.