Turmeric, ginger & honey beef with warm brown rice salad
7
Points®
Total time: 40 min • Prep: 35 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Cumin seeds
1 teaspoon(s), level
Turmeric
1 teaspoon(s), or 1 tbsp fresh finely grated
Root Ginger
2 teaspoon(s), 2tsp finely grated fresh ginger
Honey
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
Currants
2 tablespoon(s), heaped
Instructions
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
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