Soy ginger beef with kimchi fried rice

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

There's a lot to love about this high iron, high fibre meal for one - quick to make, low in sodium, full of veg and ready in 20 minutes

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

2 teaspoons sesame oil
1 teaspoon reduced-salt soy sauce
120g beef steak (sirloin or scotch fillet), fat trimmed
1 spring onion, sliced
4cm piece fresh ginger, finely chopped or minced
3 stalks broccolini, sliced, or 1 cup broccoli florets
½ x 250g pouch ready-steamed brown rice
2 tablespoons kimchi, roughly chopped
2 cups chopped spinach or silver beet leaves
¼ cup edamame beans, thawed
fresh chilli to serve (optional)

Instructions

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1 In a bowl, combine sesame oil and soy sauce. Rub over steak.

2 Heat a frying pan over high. Cook steak for 3-5 minutes until done to your liking. Set aside and keep warm.

3 Wipe out pan if needed, spray with oil and return to a medium heat. Add spring onion, ginger and broccolini and stir-fry for 2 minutes. Add rice and kimchi and stir-fry for 3-4 minutes. Stir in spinach and beans.

4 Slice beef thinly and add back to pan, along with any juices. Serve garnished with chilli, if desired.

Variations

Make it gluten free: Check soy sauce is gluten free.

Make it vegan: Substitute tofu strips for beef.

Make it low FODMAP: Choose broccoli florets instead of broccolini. Only use the green tips of the spring onion. Replace kimchi with 2 tablespoons of fermented red cabbage (sauerkraut).

Nutrition Info (per serve)

Calories 581 cal

Kilojoules 2430 kJ

Protein 41 g

Total fat 25 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 4 g

Dietary fibre 11 g

Sodium 410 mg

Calcium 1.0 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.