Name: Five-spice beef with wasabi sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 x 125g beef eye fillet steaks; 1 teaspoon chinese five-spice powder; 2 teaspoon olive oil; 300 gram gai lan, halved crossways; 2 teaspoon salt-reduced soy sauce; 1 cup (165g) packaged microwave brown basmati rice; 2 lime wedges; 1/2 cup (140g) low-fat plain yoghurt; 1/2 teaspoon wasabi paste; 1/2 clove garlic, crushed; 3 teaspoon lime juice

Five-spice beef with wasabi sauce

This beautiful Asian inspired beef dish is complemented by the creamy and spicy wasabi sauce to create a winning dinner dish, perfect for entertaining guests.

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Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

2 x 125g beef eye fillet steaks

1 teaspoon chinese five-spice powder

2 teaspoon olive oil

300 gram gai lan, halved crossways

2 teaspoon salt-reduced soy sauce

1 cup (165g) packaged microwave brown basmati rice

2 lime wedges

1/2 cup (140g) low-fat plain yoghurt

1/2 teaspoon wasabi paste

1/2 clove garlic, crushed

3 teaspoon lime juice

Method

1.Make the wasabi sauce: combine ingredients in a small bowl.

2.Coat steaks in combined five-spice and oil. Cook on a heated grill plate (or grill or barbecue) for 3 minutes each side or until cooked as desired. Cover; rest for 5 minutes.

3.Cook gai lan stems in a saucepan of boiling water for 3 minutes. Add the leaves; cook for 1 minute or until tender, drain.

4.Microwave rice until hot. Serve steaks with rice and gai lan; drizzle soy sauce over gai lan and accompany with lime wedges and wasabi sauce.

You can add more or less wasabi to the sauce depending on your heat preference watch the sodium level if adding extra. Raw brown basmati rice can be difficult to find, though both major supermarkets stock the microwave brands. If cooking your own rice, you will need ½ cup uncooked brown basmati rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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