Turmeric, Ginger & Honey Beef with Wholegrain Salad
A deliciously healthy recipe from WeightWatchers that we've made our own! Tried and tested on many an occasion it's a real palate pleaser! This salad is full of flavour and a bit moreish! Just needs 20 minutes to marinade the steak in the fridge whilst you chop and stirfry the veggies. Such a simple recipe!
If you can't get your hands on fresh turmeric, use 1tsp of ground turmeric instead. If you do get your hands on the fresh stuff (looks like fresh ginger but smaller and orange in colour), we would advise you wear some disposable gloves to avoid staining when peeling and grating.
For an added kick of flavour we used some of our Yorkshire Rapeseed Oil with Garlic in the marinade and a quick drizzle over the salad.
Serves 4
1 tsp cumin seeds
1 tbsp finely grated fresh turmeric
2 tsp finely grated ginger
1 tsp clear honey
1 tbsp Yorkshire Rapeseed Oil with Garlic
2 tbsp soy sauce
1 tbsp lemon juice
2 x 250g sirloin steaks, fat trimmed
1 tsp Yorkshire Rapeseed Oil
1 red pepper, deseeded and roughly chopped
150g sugar snap peas, thinly sliced lengthways
340g cooked wholegrains (we used a mix of brown rice, quinoa and lentils) or cooked brown rice
In a shallow glass or ceramic dish, combine the cumin seeds, turmeric, ginger, honey, garlic oil, 1 tbsp soy sauce and ½ tbsp of the lemon juice to make a marinade. Add the steaks and turn to coat, then cover and marinate in the fridge for 20 minutes.
Rub the steaks with the natural rapeseed oil and then cook in a hot griddle pan for 2 minutes on each side. Transfer to a plate, cover with kitchen foil and rest for 5 minutes. Then thinly slice.
Meanwhile, heat a little oil and set over a high heat. Add the pepper and sugar snap peas and stir-fry for 2 minutes. Stir through the cooked grains or rice, remaining soy sauce and lemon juice. Cook, stirring, for 2 minutes until heated through.
Serve the warm wholegrains or rice salad topped with the sliced steak.
