Steak with Spicy Greens Stir-Fry

Low-Carb
Calorie smart
Simple, tasty and healthy!
Cooking time: 20 min
Cals 431 · Prot 55 · Carbs 28 · Fat 15
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Ingredients
Number of People:

Steaks

Rump steak
400 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp

Stir fry

Broccoli
300 Grams
Baby pak choi
3 Pieces
Snow peas
100 Grams
Garlic cloves
2 Pieces
Ginger
30 Grams
Vegetable oil
2 Tbsp
Water
150 ML
Salt
0.5 Tsp
Sriracha sauce
14 Grams
Hoisin sauce
20 Grams
Soy sauce
10 ML
Chilli flakes
2 Grams
Sesame seeds
10 Grams
Fresh coriander
15 Grams

Instructions

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1 Prep
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Separate the broccoli into florets. Trim the pak choi and cut it into wedges, lengthwise. Trim the snow peas. Peel and mince the garlic. Peel and grate the ginger.
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2 Fry steaks
Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate, season with salt and pepper and leave them to rest for 10 min. Wipe the pan clean.
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3 Fry vegetables
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the broccoligarlic and ginger with a pinch of salt and fry for 2 min. Add the measured water, cover and cook for 3 min. Add the pak choi and cook covered for 2 min. Add the snow peas and cook for 1 min further.
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4 Season
Add the sriracha (spicy!), hoisin sauce, soy sauce, chilli flakes (spicy!)) and sesame seeds (reserve some for garnish) and cook for a final 1 min.
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5 Serve
Slice and divide the rested steaks among plates. Serve the stir-fry beside the steak and garnish with the fresh coriander leaves and sesame seeds.
Tips for fussy eaters
Reserve some of the ingredients and prepare a mild stir-fry for them. Serve over rice.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

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