Steak Bowl with Veggies and Mixed Grains
Ingredients
- 100 g lean beef thin cut or minute steak, trimmed of fat
- 1 teaspoon rapeseed oil
- 100 g mixed grains or pulses, e.g. Spanish-style mixed grains and rice
- 50 g carrot, peeled, grated
- 45 g cherry tomatoes, halved
- 20 g watercress leaves
- 50 g sweet pepper, deseeded, cored, thinly sliced
- 20 g Feta cheese
- lemon wedge, to garnish
Method
- Heat a medium non-stick pan over moderate heat. Brush the steak with the oil on both sides and cook for 1-2 minutes on each side (for medium). Allow to rest for 1-2 minutes, then thinly slice.
- Cook the grains according to packet instructions.
- Build your bowl with the grains, carrot, tomatoes, watercress, pepper and cooked steak.
- Crumble over the Feta and finish with a squeeze of lemon juice.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 448kcal22% | 15.6g22% | 5.3g27% | 10.1g11% | 1.08g18% |
| Carbs | Fibre | Protein |
|---|---|---|
| 37.8g15% | 10.4g43% | 33.4g67% |
