The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g beef stock powder (use half)
-
80g quinoa (use half)
-
15ml hot honey (use half)
- 2 tbsp tomato purée (use half)
-
1 tsp Chinese five-spice (use a quarter)
- 1 handful of fresh coriander (use half)
- 1 handful of fresh basil (use half)
- 1 unwaxed lime (use half)
- 1 fresh lemongrass stalk (use half)
- 2 garlic clove
- 1 shallot (use half)
- 1 carrot (use half)
- 1 Denver steak
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 474Kcal |
| 397kJ | 1982kJ | |
| Fat | 2.8g | 14g |
| of which saturates | 0.8g | 4.0g |
| Carbohydrates | 9g | 43g |
| of which sugars | 3.1g | 16g |
| Protein | 9.0g | 45g |
| Salt | 0.26g | 1.3g |
| Fibre | 1.4g | 7.2g |
Ingredients
Ingredients
- 1 shallot
-
15ml hot honey
- 1 handful of fresh coriander
-
10g beef stock powder
- 1 handful of fresh basil
- 1 unwaxed lime
- 2 Denver steaks
-
80g quinoa
- 1 fresh lemongrass stalk
-
1 tsp Chinese five-spice (use half)
- 2 garlic clove
- 1 carrot
- 2 tbsp tomato purée
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 469Kcal |
| 397kJ | 1964kJ | |
| Fat | 2.8g | 14g |
| of which saturates | 0.8g | 4.1g |
| Carbohydrates | 9g | 42g |
| of which sugars | 3.1g | 16g |
| Protein | 9.0g | 44g |
| Salt | 0.27g | 1.3g |
| Fibre | 1.4g | 7.1g |
Denver Steak with Vietnamese-style Bo Kho, Quinoa & Herbs
x Sauce based on bo kho, a vietamese beef stew
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium frying pan, a small bowl, a sieve & a measuring jug
Do the prep
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Halve and thinly slice the shallot lengthways. Halve the carrot lengthways, then cut into 1/2cm half-moons. Finely chop or crush the garlic. Use the back of a knife to bruise the length of the lemongrass. Quarter the lime. Pick the basil leaves from the stalks and roughly chop into large pieces. Pick the coriander leaves from the stalks. Toss the two herbs together
- Add half shallot, the juice of 1 lime wedge and a pinch of salt to the small bowl
- Dissolve the beef stock in the jug with 200ml boiling water (100ml for 1 person)
Cook the quinoa & fry the steak
- Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly sear the edges of the steaks. Remove from the pan, cover to keep warm and leave to rest
Make the sauce
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and remaining shallot and cook for 3-4 mins, then add the garlic, lemongrass, tomato puree and the half pack of five spice. Cook for 2 mins, until fragrant
- Stir in the hot honey and stock mixture and bring to a boil, then simmer for 3-4 mins, until thickened. Squeeze in the juice of 1 lime wedge and season to taste. Add a splash of water if it's too thick
Final steps & plate up
- Slice the steak against the grain
- Remove the lemongrass stalk from the sauce
- Share the quinoa and sauce between bowls, topped with the slices steak. Garnish with the mixed herbs, pickled shallot and remaining lime wedges
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