Chinese Five Spice Sirloin Strips recipe

Low carb dinner recipe for Chinese Five Spice Sirloin Strips with lemon, ginger, chilli and garlic

Ingredients
500g sirloin steak
1 tsp Chinese five spice
2 tsp fresh ginger – peel and grate
1 fresh chilli – de-seed and chop finely
4 cloves garlic – crush, peel and chop finely
2 lemons – halve and juice
1 tbsp fresh coriander – chop coarsely
200g sugar snap peas
1 head broccoli
4 spring onions – cut off ends and slice finely
2 tsp beef stock granules
4 tbsp soy sauce
2 tbsp runny honey
olive oil, salt and pepper (from your pantry)

How to
Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with salt, pepper, half the Chinese five spice and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). When done, place steaks on a chopping board and drizzle with olive oil. Then spoon on the ginger, chilli, half the garlic and half of the lemon juice. Let them stand for a few minutes and then slice at an angle (against the grain) into 1cm strips. Toss the strips in the spices and juices.

Put a saucepan of lightly salted water on high heat. Add the sugar snap peas and broccoli and boil for 2 minutes. Remove the greens with a slotted spoon and set aside in a bowl and keep warm. Add the beef stock granules and mix well. Remove from the stove, pour the beef stock broth into a jug.

Divide the following ingredients between the bowls for each serving:soy sauce, spring onions, runny honey, half of the Chinese five spice, half the garlic and half of the lemon juice.

Ladle a splash of the beef stock broth into each bowl. Then add the greens and sirloin strips. Garnish with chopped coriander.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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