Try this easy dinner recipe of garlic & ginger eye fillet with a side of cucumber and radish pickle.
Ingredients
- 1/4 cup (60ml) apple cider vinegar
- 1 1/2 tbs caster sugar
- 2 tbs grated ginger
- 2 small Lebanese cucumbers, halved lengthways, sliced into ribbons (using a vegetable peeler)
- 4 radishes, thinly sliced
- 1 tsp sesame seeds
- 1 garlic clove, finely chopped
- 800g beef eye fillet, tied at 3cm intervals
- 2 tbs olive oil
- Rocket leaves, to serve
Method
- Step 1For the pickle, combine the vinegar, sugar, 1 tbs ginger and 1 tsp salt in a bowl with the cucumber, radish and sesame seeds. Set aside for 30 minutes to pickle.
- Step 2Preheat oven to 200C. Rub garlic and remaining 1 tbs ginger over beef, and season. Heat the oil in a large frypan over medium-high heat. Cook beef, turning, for 4-5 minutes until browned. Transfer to a baking tray and roast in the oven for 15 minutes for medium-rare or until cooked to your liking. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
- Step 3Slice the beef and serve with rocket and the cucumber and radish pickle.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1983 kj
Energy
19.7g
Fat Total
5.2g
Saturated Fat
1.3g
Fibre
65.4g
Protein
148mg
Cholesterol
103mg
Sodium
7.2g
Carbs (sugar)
12.6g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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