Steak with Asian greens and peanuts recipe

10 ratings Rate
  • Serves 4
  • 10mins to prepare and 10mins to cook
  • 345 calories / serving
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rare rump steak with radish HERO

Heat a large frying pan and while you are waiting for the pan to heat, season the steaks with salt and pepper.

Once the pan is hot, add 1 tablespoon of the olive oil and cook the steaks for 2 minutes on each side, or for a little longer if you like your steak more well done, when cooked remove from the pan and keep in a warm place.

In the same pan, add another tablespoon of olive oil and fry the garlic for 1 minute or until lightly toasted, now add the chilli and cook for a further 30 seconds, before adding the ginger, soy, balsamic vinegar and sesame oil.

Once the dressing comes up to the boil, add the radishes and tenderstem and cook for one minute. Add the Choy sum and cook for a further minute, before removing from the heat.

Slice the steaks and divide between 4 warm plates, top with the radish, tenderstem and Asian greens dressing, sprinkle with peanuts and serve at once.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • For the steaks

  • 4 x 6oz rump steaks
  • salt
  • pepper
  • 1tbsp olive oil
  • 2 cloves garlic sliced
  • 1 red chilli sliced
  • 1 knob of ginger cut into matchsticks
  • 1tbsp light soy sauce
  • 1tbsp balsamic vinegar
  • 1tbsp sesame oil
  • 100g radishes cut into quarters
  • 200g Tenderstem broccoli trimmed
  • 200g Chinese leaf, trimmed
  • 50g roasted peanuts crushed
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  • Energy 1443kj 345kcal 17%
  • Fat 18.3g 26%
  • Saturates 4.8g 24%
  • Sugars 4.1g 5%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 5.4g Protein 39.4g Fibre 3.5g

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