Wednesday's dinner recipe from the Operation Transformation meal plan.

Ingredients

Serves: 2 

  • 200g lean sirloin steak
  • 1 small knob fresh root ginger (you need 5g freshly grated)
  • 1 garlic clove
  • 200g baby new potatoes
  • 2 red peppers
  • 1 small onion
  • 1 scallion
  • 1 tablespoon rapeseed oil (15g)
  • 160g tin coconut milk
  • 1 1/2 teaspoons Sriracha chilli sauce (optional - 7.5g)
  • 40g baby spinach leaves
  • salt (optional) and freshly ground black pepper


 

Method

  1. Cut the steak into thin strips and put in a shallow non-metallic dish. Peel the ginger and finely grate – you need 5g in total. Peel and grate the garlic and add both to the steak, mixing to combine. Season lightly with salt (optional) and pepper to taste.
  2. Steam the potatoes for 15-20 minutes until tender.
  3. Cut the peppers in half and remove the seeds and cores, then thinly slice. Peel the onion, then cut in half and thinly slice. Trim and thinly slice the scallion. 
  4. Heat a work or large frying pan over a medium-high heat. Add one teaspoon of the oil and swirl up the sides. Add the beef and stir-fry for 1-2 minutes until sealed and no longer pink. Tip on to a plate.
  5. Add the remaining oil to the wok and stir-fry the peppers and onion for 2-3 minutes until they are just beginning to pick up colour but are still crisp. 
  6. Stir in the coconut milk with the Sriracha chilli sauce (optional) and bring to a simmer. Return the beef to the wok with the spinach and cook until the spinach has wilted and the beef is piping hot. Divide among plates with the baby new potatoes and scatter over the scallions to serve.

Prepare Ahead
If time allows marinate the steak in a non-metallic dish covered with cling film for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat. Prepare the vegetables and keep in a suitable container ready to cook in the fridge for up to 3 days to save time before cooking. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in the microwave or in a saucepan over a gentle heat when ready to eat.