Seared steak with seasonal greens and pasta
Brian shows how to make a little beef go a long way. It’s as easy to make as it is lip-smackingly tasty – and you can always swap beef for pork or chicken if you prefer. It's rich in protein and fibre to keep you feeling full.
Ingredients
- 150²µ/5½´Ç³ú pasta (preferably wholemeal)
- 5 tsp sunflower oil
- 280g/10oz beef minute steaks (2 thin-cut steaks), cut into thick strips
- 1 small garlic clove, squashed flat using the side of a knife
- 150²µ/5½´Ç³ú red onion, cut into wedges
- 100²µ/3½´Ç³ú courgette, sliced
- 100²µ/3½´Ç³ú Tenderstem broccoli
- 60g/2¼oz baby spinach
- ½ lemon, juice only
- 10²µ/â…“o³ú Parmesan shavings
- 25g/1oz fresh flatleaf parsley, to garnish
Method
Cook the pasta in a large saucepan of unsalted boiling water, according to the packet instructions.
Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest.
Add a little more oil to the same pan. Fry the onions until soft, transparent and beginning to caramelise.
Blanche the courgette, broccoli and beetroot in boiling water for minute. Drain well.
Wipe out your frying pan and place over a high heat. When the pan is smoking hot, add a little oil, the beef and vegetables. Stir until well mixed and coated with juices. Stir thought the spinach at the last moment.
To serve, drain the pasta and divide between two bowls. Top with the beef and vegetables. Squeeze lemon juice over each dish and finish with freshly grated shards of Parmesan and a few parsley leaves.
Recipe Tips
Feel free to swap in whatever seasonal vegetables you have available. Beetroot, kale, sweet potato and cauliflower all work well.