Mediterranean Steak Stew with Minted Ratatouille

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp balsamic vinegar (use half) (Sulphites)

(Wine Vinegar, Concentrated Grape Must)
80g brown rice (use half)

(brown rice (100%))
1 pepper (use half)
1 unwaxed lemon (use half)
100g passata (use half)
1 courgette (use half)
1 Denver steak
1 onion (use half)
4 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 aubergine (use half)
2 tsp harissa paste (use half)

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
1 handful of fresh mint (use half)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	640Kcal
	358kJ	2678kJ
Fat	3.5g	26g
of which saturates	0.8g	5.8g
Carbohydrates	7g	56g
of which sugars	2.7g	20g
Protein	6.1g	46g
Salt	0.08g	0.6g
Fibre	1.7g	13g

Ingredients

1 unwaxed lemon
1 onion
1 courgette
1 pepper
2 Denver steaks
1 handful of fresh mint
1 tbsp balsamic vinegar (Sulphites)

(Wine Vinegar, Concentrated Grape Must)
80g brown rice

(brown rice (100%))
2 tsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
100g passata
1 aubergine
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	640Kcal
	358kJ	2678kJ
Fat	3.5g	26g
of which saturates	0.8g	5.8g
Carbohydrates	7g	56g
of which sugars	2.7g	20g
Protein	6.1g	46g
Salt	0.08g	0.6g
Fibre	1.7g	13g

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Prep in 10 High protein 1/3 daily fibre 5 of 5 a day New Low sat fat

Mediterranean Steak Stew with Minted Ratatouille

Name: Mediterranean Steak Stew with Minted Ratatouille
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: European
Ingredients: 1 unwaxed lemon; 1 onion; 1 courgette; 1 pepper; 2 Denver steaks; 1 handful of fresh mint; 1 tbsp balsamic vinegar; 80g brown rice; 2 tsp harissa paste; 100g passata; 1 aubergine; 4 tsp garlic paste

Prep time: 0 mins

Total time: 35 mins

Cuisine: European

Food group: Beef

speedy steak

Cooking Instructions

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.

Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Slice the courgette and aubergine into 1/2cm half-moons. Place the aubergine and courgette on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Cook for 15-18 mins, turning once, until golden.
Pick the mint leaves from the stalks and roughly chop. On a separate board, cut the steak against the grain into strips and add it to a mixing bowl with half the mint, half the garlic and the juice from half the lemon. Mix and set aside.
Dice the pepper into 2cm squares. Roughly dice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion, pepper and remaining garlic. Cook for 4-6 mins, until softened, then stir in the harissa, vinegar and passata, followed by the steak. Cook for 5-6 mins, until the steak is cooked through, then mix in the roasted courgette and aubergine.
Serve the stew alongside the rice and garnish with the remaining mint and lemon as wedges.