Lime, soy and sesame steak with shitake mushrooms and sugar snap peas recipe

  • Serves 4
  • 50 mins to prepare and 15 mins to cook
  • 680 calories / serving
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A marinade bursting with flavour really packs a punch and makes this steak something to savour while the crisp, crunchy salad is a delicious and nutritious side.

Put the steaks in a non-metallic dish. Add the soy sauce, lime zest and juice, garlic, chilli and sesame oil. Turn to thoroughly coat the steaks and leave to marinate for 30 minutes.

Meanwhile, heat the groundnut oil in a wok and stir-fry the mushrooms and sugarsnaps for 3 to 4 minutes. Remove from the pan and let cool.

Toss the cooled mushrooms and sugarsnaps with the carrot, radishes and the mirin.

Drain the steaks (reserving the marinade), and then fry in a heated nonstick pan for 4 to 5 minutes each side, depending on the thickness of the steak. Cook for an extra 1 to 2 minutes each side if you prefer meat well done.

Remove the steaks from the pan and arrange on 4 serving plates.

Pour the marinade into the pan and bubble for 2 minutes.

Divide the salad between the plates. Drizzle the steaks with a little of the pan juices and scatter with the toasted sesame seeds.

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  • Ingredients

  • 4 x 200g sirloin steaks
  • 2 tbsp reduced-salt soy sauce
  • 1 lime, finely zested and juiced
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tbsp sesame oil
  • 1 tsp groundnut oil (or sesame oil)
  • 125g (4oz) chestnut mushrooms, halved
  • 1 x 215g pack sugarsnap peas
  • 1 medium carrot, cut into fine matchsticks
  • 125g (4oz) radishes, sliced
  • 2 tbsp mirin
  • 2 tbsp sesame seeds, toasted
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  • Energy 2810kj 680kcal 34%
  • Fat 55g 79%
  • Saturates 21g 105%
  • Sugars 6g 7%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 6.9g Protein 38.3g Fibre 3.9g

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