Orange soy glazed beef
The stir-fried steak has a deliciously sticky Asian-inspired orange soy glaze that brings the dish together. This is a light and speedy dinner to feed hungry mouths.
Ingredients
Method
Ingredients
- 500g rump steak, fat trimmed and cut into 4-6 portions
- Pepper, to taste
- 1 tablespoon oil
Orange soy glaze
- 2 garlic cloves, finely chopped or grated or 1 teaspoon crushed garlic
- 20g ginger, grated or 2 teaspoons crushed ginger
- 1 large orange, juice and rind
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornflour mixed with 1 tablespoon water
Couscous salad
- 2 teaspoons oil
- 1 onion, finely diced
- ½ leek*, white and green parts thinly sliced and washed thoroughly
- ¼ celery*, sliced
- ¼ head cauliflower*, florets and stalk chopped into small chunks
- 150g (1 cup) frozen corn kernels*, defrosted
- 200ml water
- 2 large carrots, grated
- Salt and pepper, to taste
- 150g couscous*
- 100g dried apricots, chopped (optional)
* These ingredients are shared with other recipes from week two of the winter weekly meal planner.
Method
- Prepare the couscous salad.
- Heat oil in a large pot on the stove over medium high heat, sauté onion, leek and celery until softened. Add cauliflower, corn, and water, cover with a lid and bring to the boil. Once cauliflower is tender, add the carrots, season with salt and pepper as desired and bring to a simmer. Turn off heat and add couscous, briefly stir through, cover with a lid and leave for 10 minutes for the couscous to cook.
- Season steak with pepper. Heat oil in a frying pan on the stove over medium high heat. Sear beef and cook to your liking. Set aside to rest.
- In the same pan as you cooked the beef, add the ginger and garlic and gently fry until fragrant, adding a little more oil if needed. Carefully pour in orange juice with the zest, soy sauce and sugar. Simmer for 3-5 minutes until the sugar dissolves and the sauce has thickened slightly. While stirring pour cornflour mixture and continue stirring until the sauce has thickened.
- Coat the cooked steak in the sauce or drizzle over top just before serving.
- To serve, fluff the couscous and gently mix through chopped apricots (if using). Portion onto plates and top with saucy beef.
Cooking tips:
- The steak can also be sliced before serving with the sauce drizzled over top.
- For larger appetites cook 250g couscous. Keep any uncooked dry couscous in an airtight container in a cool place.
- More corn kernels can also be added into this dish if desired.
Adapt it:
- Swap the beef for lamb, chicken, tofu, tempeh or a plant protein alternative.
- Use rice or quinoa instead of couscous and gluten free soy sauce to make this meal gluten free. If using rice, cook separately then mix to make the salad.
- Use an extra onion in place of the leek if preferred.
- Peas can be used instead of corn.
Kid friendly alternatives:
- Adjust the amount of ginger to suit their taste.
Leftover tips:
- Eat for lunch the next day.