Succulent scotch fillet served with an Asian-style sauce makes for a memorable meal.
Ingredients
- 80ml (1/3 cup) soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 4 (about 220g each) beef scotch fillet steaks
- 2 bunches baby pak choy, halved
- Steamed white rice, to serve
Method
- Step 1Combine the soy sauce, oil, ginger and honey in a shallow glass or ceramic dish. Add the beef and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.
- Step 2Preheat a chargrill on medium-high. Drain the beef and transfer the marinade to a small saucepan. Place the beef on grill and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Meanwhile, bring the marinade to the boil over high heat. Cook for 1-2 minutes or until the sauce thickens slightly.
- Step 4Place the pak choy on grill and cook for 2 minutes each side or until tender and slightly charred.
- Step 5Spoon the rice among serving plates and top with beef. Drizzle over the sauce and serve with pak choy.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2238 kj
Energy
32g
Fat Total
12g
Saturated Fat
3g
Fibre
53g
Protein
128mg
Cholesterol
1567.51mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 15 mins (+ 20 mins marinating & 5 min resting time)
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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