Wilted chard and beef
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tsp sesame oil
- 600g rainbow chardstalks cut into 2.5cm pieces and leaves finely shredded
- 5 tbsp light soy sauce
- 1 tsp rice wine vinegar
- olive oil
- 2 (around 350g) fillet steaks
- 1 tsp dried chilli flakes
- large bunch mintleaves picked
- small bunch Thai basilleaves picked
- 1/2 lemonzested
- 1 red chillifinely sliced
- 1 tbsp black sesame seeds
Nutrition: per serving
- kcal217low
- fat10.1g
- saturates3.8g
- carbs8.4g
- sugars4g
- fibre0.5g
- protein22.7g
- salt3.5g
Method
step 1
Heat a large frying pan over a medium heat with the sesame oil and 1 tbsp of water.
step 2
Add the chard, stir and cover with a lid. Cook for 5 minutes, stirring regularly until the stalks are tender and the leaves have wilted.
step 3
Add the soy sauce and rice wine vinegar and cook for another 2-3 minutes.
step 4
Heat a griddle pan over a high heat. Rub 1 tsp of olive oil into the steaks, season and sprinkle with the chilli flakes.
step 5
Cook for 3 minutes each side, rest for 5 minutes and slice thinly.
step 6
To serve, put the warm chard on a plate and top with the herbs and sliced steak. Finish with the lemon zest, sliced red chilli and sesame seeds.
