Lime, soy and sesame steak with mushrooms and sugarsnap peas recipe
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.
See method- Serves 4
- 50 mins to prepare and 15 mins to cook
- 680 calories / serving
- Dairy-free
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
Each serving contains
- Energy
- 2810kJ 680.0kcal
- Fat
- 55g
- Saturates
- 21g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.9gProtein 38.3gFibre 3.9g
Method
- 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.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
