Seared Oriental Beef Recipe | Balanced

Seared Oriental Beef Recipe

Ingredients

  • 50g Brown basmati rice
  • 10g Cashew nuts
  • ½ Lettuce
  • 4 Radishes (sliced)
  • ¼ cucumber, chopped (100g)
  • 1 bunch coriander, leaves chopped
  • 2 spring onions, chopped
  • ½ punnet of cress
  • 120g Rump steak
  • 2 tsp Chinese five spice
  • 1 tsp coconut oil
  • 50g pickled ginger
  • 1 lime
  • ½ tbsp fish sauce
  • ½ tbsp tamari sauce
  • ½ fresh red chilli, finely chopped

Directions

  • Put the rice in a pan and cover with boiling water, bring the water back to boiling and then simmer for 15 minutes or until cooked. Drain and put in a side bowl with some salt.
  • Toast the cashew nuts in a dry frying pan tossing constantly until golden, then tip into a bowl and leave to the side. Rub the steak with some salt and pepper and the Chinese five spice. Place into a hot frying pan with 1 tsp coconut oil, turning every minute until cooked to your liking.
  • Mix together the ginger (including its juice), the juice of the lime, fish sauce, tamari sauce and the chilli in a little sauce bowl. Leave to the side. Roughly shop your lettuce and place on your serving plate, cover with the radish, cucumber, coriander, spring onions and snip the cress over the top. Then place your toasted cashews on top. Add your steak to the dish in slices including any liquid remaining in the pan, serve your dressing and rice on the side.

Balance Seared Oriental Beef Macros
  • Kcal: 534
  • Protein: 38g
  • Fats: 17.7g
  • Carbs: 47g
  • Fibre: 13.2g

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