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.
Tamarind & Ginger Glazed Steak with Noodle Salad
Give grass-fed British bavette steak an Asian makeover with tangy tamarind, warm ginger and sticky honey. Pair with a chilli-flecked tangle of brown rice noodles, carrot, spring onion and edamame – drenched in lime and tamari.
High protein
5 plants
Serving size
Ingredients
- 4cm fresh ginger
- 2 bavette steaks
- 1 handful of fresh mint
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 unwaxed lime
- 100g edamame beans (Soya)
- 25g honey
- 1 carrot
- 2 spring onion
- 1 chilli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 650
Protein: 46g
Carbs: 63g
Fat: 25g
Ingredients
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 spring onion
- 4cm fresh ginger (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g edamame beans (use half) (Soya)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh mint (use half)
- 1 chilli (use half)
- 1 bavette steak
- 25g honey (use half)
Nutritional Information
Calories: 654
Protein: 46g
Carbs: 63g
Fat: 25g
Tamarind & Ginger Glazed Steak with Noodle Salad
Give grass-fed British bavette steak an Asian makeover with tangy tamarind, warm ginger and sticky honey. Pair with a chilli-flecked tangle of brown rice noodles, carrot, spring onion and edamame – drenched in lime and tamari.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Add the edamame in the final 2-3 mins of cooking, then drain altogether. Drain, then rinse under cold water.
- Peel the carrot into ribbons. Slice the ribbons then slice into long, thin strips. Use a julienne peeler or spiralizer if you have one. Thinly slice the spring onions. Finely dice the chilli (remove the seeds for less heat). Zest and quarter the lime. Pick the mint leaves from the stalks and roughly tear.
- Make the sauce; finely chop or grate the ginger and place in a small bowl. Add the tamarind and honey to the bowl, then mix well.
- Heat a medium frying pan with 2 tsp oil on medium heat. Once the pan is hot, season the steaks with sea salt and cook (as a guide: 3-4 mins per side for medium-rare or 5-6 mins per side for well-done). In the final minute of cooking, quickly seal the edges of the steak, then add the sauce. Turn the steaks in the sauce to coat. Remove and leave to rest, then thinly slice against the grain.
- Make the noodle salad; place the cooked noodles, edamame, carrot, spring onions, chilli (to taste), zest, mint, juice from 2 lime wedges and tamari in a large mixing bowl. Toss to combine.
- Serve the noodle salad with the steaks. Drizzle any remaining sauce over the steak. Garnish with the remaining lime wedges.
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