Serves 6
Dairy Free, Gluten Free, Meal Prep Friendly, High Protein, Contains Nuts
What you need
- 1.5 lbs. (680g) beef tenderloin, cut into 1 inch cubes
- 1 tsp. black pepper
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tbsp. tamari sauce
- 2 tbsp. honey
- 3 cloves garlic, minced or grated
- 1 pinch red pepper flakes
- 4 tbsp. olive oil
- 1 lb. (480g) cooked rice
- 3 tbsp. water
- 2.5 oz. (70g) purple cabbage, shredded
- 4 carrots, cut into ribbons
- 1 cucumber, sliced
- 2 spring onions, chopped
- 4 tbsp. basil, roughly chopped
- 4 tbsp. mint, roughly chopped
- 4 tbsp. chopped peanuts, for serving
- 1 lime, cut into wedges, for serving
What you need to do
Season the steak with the black pepper.
In a medium bowl, whisk together the oyster sauce, fish sauce, tamari, honey, garlic and red pepper flakes. Add the beef and toss to coat in the mixture.
Heat 2 tablespoons of olive oil in a large frying pan over high heat, add the rice and toss to coat in the oil. Press the rice evenly across the bottom and up the sides of the pan. Allow the rice to cook, without stirring, until the rice begins to brown, about 3-5 minutes. Transfer the rice into the serving bowls.
Return the pan to a high heat and add the remaining olive oil. Take the steak out of the sauce, add to the pan and cook for 2-3 minutes.
Now pour the remaining sauce into the pan along with the water. Bring to a boil then reduce the heat to medium and cook for 3-5 minutes until the sauce thickens. Remove from the heat.
Top the rice in the bowls with cabbage, carrots and cucumber then spoon the beef and sauce over the top. Now top the beef with spring onions, basil, mint and peanuts and serve with a wedge of lime.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 15 mins | 15 mins | 480 | 26 | 41 | 21 | 3 |