The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 Denver steaks
-
500g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g pea shoots
-
160g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 400g raw beetroot
- 1 tsp turmeric
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 carrot
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 2 onion
-
1 tbsp maple syrup(maple syrup(100%))
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 665Kcal |
| 450kJ | 2782kJ | |
| Fat | 4.8g | 29g |
| of which saturates | 2.0g | 12g |
| Carbohydrates | 9g | 54g |
| of which sugars | 3.3g | 20g |
| Protein | 7.2g | 45g |
| Salt | 0.3g | 1.9g |
| Fibre | 1.7g | 11g |
High protein
1/3 daily fibre
6 plants
British Denver Steak with Veg Pilaf & Turmeric Yoghurt
Get ready to be whisked off the coast of Marrakech with this vibrant bowl. Tender Denver steaks from British beef meet a medley of colourful root veg. Serve with golden, lightly-spiced rice and a refreshing turmeric yoghurt drizzle. Don't forget the tangy pickled onions on top. Even better? One serving provides 1/3 of your daily fibre!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a peeler
Roast the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the carrots into 1cm discs. Trim and peel the beetroot, then cut into 1cm thick wedges. Peel and cut 1 onion into 8 wedges
- Add the prepped veg to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 18-20 mins / air fryer 12 mins, until soft and golden
Pickle the onion & make the turmeric yoghurt
- Meanwhile, thinly slice the other onion
- Add the onion, vinegar and a pinch of salt and pepper to the medium bowl. Set aside to pickle
- Combine the yoghurt, ginger & garlic paste, half the tamari, half the turmeric and 50ml water in the small bowl
Fry the steaks & make the pilaf rice
- Heat the large frying pan with 1 tbsp 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, then remove from the pan and leave to rest
- Reheat the pan with 1 tsp oil medium heat. Once hot, add the remaining turmeric and cook for 1 min, then add the rice, remaining tamari and 50ml water. Cook for 1 min, until hot
- Stir through the roasted veg and season to taste
Finish & plate up
- Slice the steaks against the grain
- Share the rice and pea shoots between bowls. Scatter over the pickled onion (reserving the pickling liquid)
- Add the maple syrup and 2 tsp oil to the pickling liquid bowl, then add the sliced steak and toss to coat. Place the steak on top of the rice. Drizzle over the turmeric yoghurt
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