Ginger-chilli steak with colourful veg recipe

  • Serves 4
  • 15mins to prepare and 15mins to cook, plus 5mins to rest
  • 391 calories / serving
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The ginger and chilli combination in this dish gives added zing to an already delicious Asian meal. 

Finely grate 2cm of ginger and slice the rest. In a small bowl, add the grated ginger, half the chilli and garlic, and 1tbsp sesame oil. Stir well to combine. Rub the marinade over the steaks and set aside for 10 minutes.

Set a griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you cook the veg.

Heat 1tbsp sesame oil in a large pan over a medium heat. Add the remaining ginger, chilli and garlic with the peppercorns and cook for 1 minute until fragrant. Add the green beans, broccoli, peppers, oyster sauce and soy sauce and cook for 4 minutes, stirring frequently. Spoon the stir-fried veg onto individual serving plates. Thinly slice the steaks and lay across the veg. Serve with chopsticks.


For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes before cooking. 

See more Steak recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 20g (3/4oz) fresh root ginger, peeled and chopped
  • 2 red chillies, de-seeded and finely chopped
  • 2 garlic cloves, finely sliced
  • 30ml (2tbsp) sesame oil
  • 4 x 200g (7oz) rump steaks
  • 2tsp black peppercorns, crushed
  • 200g (7oz) fine green beans, halved
  • 200g Tenderstem broccoli, trimmed and halved lengthways
  • 2 yellow peppers, diced
  • 45ml (3tbsp) oyster sauce
  • 30ml (2tbsp) soy sauce
  • Energy 1640kj 391kcal 20%
  • Fat 17g 24%
  • Saturates 5g 24%
  • Sugars 6g 6%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 9g Protein 49.2g Fibre 4.6g


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