HONEY, GARLIC AND GINGER STEAK

I made this little treat for Mrs Wilkinson last week and it went down rather well. It’s inspired by one of my good friends and former colleagues who had a similar dish on a restaurant menu. Here’s my leaned out version. Packed full of flavour and ready in minutes (except the sweet potato mash – check out our new e-book for the recipe COMING SOON)

Each portion is packing in  559 Calories/Protein 37/Carbs 78/Fat 11. Recipe serves 2.

Ingredients

For the marinade

  • 2 tbsp light soy sauce
  • 1 tsp ginger finely chopped
  • 2 cloves of garlic crushed
  • 3 tbsp honey
  • 1 tsp sesame oil

For the rest….

  • 2x 125g rump steaks fat trimmed off
  • 150g sweet potato mash (per person)
  • 200g tenderstem broccoli

Directions

  • Place the honey in a saucepan and bring up to a simmer. Take off the heat and stir through the rest of the marinade ingredients and then cool.
  • Take the steaks and trim off any excess fat. Place into the marinade and leave for an hour (or more if you’ve got the time)
  • Heat a frying pan on a medium heat, cook the steaks for 2 minutes either side (for pink). Set aside for 5 minutes to rest.
  • Heat the sweet potato mash
  • Steam your broccoli
  • TIP-any extra marinade place in the steak pan after they’re done and reduce for a couple on minutes and pour over the top when you’re done.
  • Serve as shown in the image.

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