Steak with stir-fried rice and pickled salad

A tasty steak dinner that’s ready quicker than ordering a takeaway.

SERVES 4 PREP 15 MINS COOK 15 MINS

✱ 200g basmati rice

✱ ¼ white cabbage, shredded

✱ 1 large carrot, shredded

✱ 2tbsp rice wine vinegar

✱ 1½tsp toasted sesame oil

✱ 4 rump or frying steaks

✱ 1tbsp sunflower oil, plus extra for brushing

✱ 2 lemongrass stalks, outer layer removed, chopped

✱ 2tbsp light soy sauce

✱ 3 spring onions, sliced

✱ 2 handfuls baby spinach leaves

✱ Handful coriander leaves, chopped

1 Cook the rice according to pack instructions. Meanwhile, in a serving bowl, mix together the cabbage and carrot with the vinegar and half the sesame oil to make a salad.

2 Heat a griddle pan or frying pan over a medium-high heat. Brush the steaks with a little sunflower oil, then cook for 2-4 mins each side, depending on thickness and how well done you like them. Set aside to rest.

3 Heat 1tbsp sunflower oil in a frying pan or wok, then fry the lemongrass for 1 min. Add the soy sauce, spring onions, cooked rice and the rest of the sesame oil, then stir-fry for 2 mins. Add the spinach, mixing well, then cook for 30 secs and stir in the coriander.

4 Slice the steaks and serve with rice and salad. Per serving: 572 cals, 16g fat (5g saturated), 49g carbohydrates