Boost the flavour, without the fat
Grab your chef’s hat! Using techniques such as rubs and marinades made from fresh herbs and spices brings recipes to life and boosts flavour even more
STEAK WITH MANGO SALSA
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVES 4 (AS A LIGHT MEAL)
1 mango, flesh removed,
finely chopped
1/4 cup chopped coriander
2 Tbsp finely chopped red onion 1 Tbsp fresh lime juice
2 tsp finely chopped
deseeded chilli
2 tsp white wine vinegar
1 tsp honey
Freshly ground black pepper
500g lean rump steak,
trimmed of fat
1 tsp olive oil
1 tsp no-added-salt lemon
pepper seasoning
300g broccolini, ends trimmed,
steamed, to serve
150g sugar snap peas,
steamed, to serve
2 carrots, sliced, steamed, to serve
1 Combine mango, coriander, red onion, lime juice, chilli, vinegar, honey and pepper in a medium bowl. Set aside.
2 Pat the steak dry with paper towels. Brush both sides of steak with oil. Rub seasoning into steak. Heat a barbecue grill or chargrill over medium-high heat. Add the steak and cook for 2-21/2 minutes (depending on thickness) on each side for medium, or until cooked to your liking. Transfer steak to plate (see Cook’s Tip). Cover loosely with foil and set aside to rest for 5 minutes.
3 Thinly slice steak across grain and place on a serving platter. Spoon the salsa over the steak and serve with the broccolini, sugar snap peas and carrot.
COOK’S TIP
The steak will continue to cook on resting, so remove from pan. ➤
PREP TIME: 10 MINS COOKING TIME: 10 MINS SERVES 4 (AS A LIGHT MEAL)
2 tsp peanut oil
500g skinless chicken breast fillets, trimmed of fat, cut into 2.5cm pieces
1/4 cup unsalted roasted peanuts 2 tsp grated ginger
4 cloves garlic, crushed
3 green shallots, chopped
1 Tbsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp rice vinegar
1 tsp toasted sesame oil 1 cup coriander leaves 4 cups roughly shredded
Chinese cabbage
Lime wedges, to serve (optional)
1 Heat oil in a large non-stick wok over medium-high heat. Add chicken and stir-fry for 2 minutes. Add peanuts, ginger and garlic. Stir-fry for 3 minutes, or until chicken is cooked.
2 Add green shallots, soy sauce, vinegar and sesame oil to wok. Stir-fry for 2 minutes. Remove pan from heat. Stir in coriander leaves.
3 Divide cabbage between serving bowls. Top with chicken. Serve with lime wedges, if using. ➤