Sticky Sesame Steak with Speedy Veggie Rice

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp rice wine vinegar
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 tsp sesame seeds (Sesame)
25g honey
80g baby spinach
2 garlic clove
1 pepper
1 chilli
4cm fresh ginger
2 bavette steaks

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	595Kcal
	548kJ	2491kJ
Fat	6.0g	27g
of which saturates	1.8g	8.0g
Carbohydrates	10g	45g
of which sugars	3.2g	15g
Protein	9.1g	41g
Salt	0.07g	0.33g
Fibre	1.6g	7.3g

Ingredients

250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
80g baby spinach (use half)
2 tsp sesame seeds (use half) (Sesame)
1 chilli (use half)
1 pepper (use half)
2 tbsp rice wine vinegar (use half)
2 garlic clove
4cm fresh ginger (use half)
1 bavette steak
25g honey (use half)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	601Kcal
	546kJ	2514kJ
Fat	5.9g	27g
of which saturates	1.7g	8.0g
Carbohydrates	10g	46g
of which sugars	3.2g	15g
Protein	9.1g	42g
Salt	0.07g	0.33g
Fibre	1.6g	7.4g

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Ready in 20 High protein

Sticky Sesame Steak with Speedy Veggie Rice

Prep time: 10 mins

Total time: 15 mins

Cuisine: Asian

Food group: Beef

We’ve taken classic steak and given it an Asian twist in this 15-minute wonder. Grass-fed British bavette steaks are drenched in ginger, sesame and chilli sauce. Fibre-rich brown rice is pepped up with spinach and sweet peppers. Ready in a flash.

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.

Dice the pepper into 1cm squares. Finely chop or grate the garlic and ginger. Finely dice the chilli (remove the seeds for less heat). Rinse the spinach.
Make the ginger and sesame sauce; in a bowl, mix the garlic, ginger, chilli (to taste), sesame seeds, vinegar and honey.
Heat a frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Pour the ginger and sesame sauce over the steaks in the final minute of cooking. Remove the steaks and leave to rest, then thinly slice against the grain.
Meanwhile, heat another medium frying pan with 2 tsp oil on medium-high heat. Add the diced pepper and cook for 3-5 mins. Add the rice, spinach and a splash of water. Break the rice up with a wooden spoon and cook for a further 2-3 mins, until the spinach has wilted and the rice is piping hot. Lightly season with sea salt and black pepper.
Serve the steaks with the rice. Drizzle over the remaining sauce from the steak pan.