Sizzling Aberdeen Angus Sirloin with Scotch Bonnet, Garlic and Ginger Dressing

I know I’m biased when it comes to my love of all things Scottish but our beef is some of the best in the world.  For this recipe I’ve gone for a sirloin steak.  Aberdeen Angus beef is known for being tender, succulent with great flavour but any good quality beef will do.

This dish is super quick and easy to prepare and cook.  If you already have the ingredients in the fridge it’s perfect as an instant supper and is ideal for days when you don’t feel like spending ages in the kitchen but want a delicious and healthy hit.

A word of warning about Scotch bonnet chillies!  The chilli is named for its resemblance to a tam o’ shanter hat.  Don’t be lulled into thinking these little firecrackers don’t have a heat rating that’s through the roof!  Someone once told me eating chillies increases the metabolic rate, which aids in the fat burning process so win win!  If you are not a fan of the bonnets you can use a milder chilli like the sweet bell pepper or cherry pepper instead.

Ingredients to serve 1

1 sirloin steak

splash of olive oil

sea salt and ground black pepper

1 red or green chilli finely chopped

2 cloves crushed garlic

1 tablespoon fresh grated ginger

1 generous splash dark soy sauce

2 heads pak choi

4 stems purple sprouting brocoli

1 bunch spring onions chopped

A good handful fresh chopped coriander

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Method

If you have a cast iron griddle pan great.  If not a frying pan will do.  My top tip is never oil the pan because it will smoke and the oil will get too hot.  Oil the meat instead and season the steak on both sides.

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The best way to cook the veg is in a wok or a large frying pan.

Get the griddle pan really hot and place the steak on it.  Try not to move the meat around, You want all the flavour sealed in on each side.  Depending on how you like your steak : rare, medium or well done.  For rare go for 2-3 minutes on each side and medium 3-4 minutes and well done 5-6 minutes on each side.  Just like when we cooked the monkfish you must allow the meat to rest so it will lose less juice and be tastier when it comes to eating.

Take the steak off the heat and allow it to rest whilst you stir fry the vegetables.

Heat the wok with a splash of olive oil and fry off the ginger, garlic, chilli, spring onions. Add the pak choi and broccoli and quickly toss all the veg together in the hot pan.  You want the vegetables to have a lovely crunch and to keep the gorgeous green and purple colour so don’t overdo them.  Now add the splash of dark soy sauce and fresh coriander.

Slice the steak and place on top of the veg.  Pour the dressing over the delicious dish and enjoy!

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Happy cooking.

Trina

© Catriona Macdougall cookyourselfhappier.com, 2019

 

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Super Duper Vitamin Charged Juice Shots.

We get Vitamin D in part through exposure to sunlight and in the UK our much needed sunlight dose runs from April to the end of September.  Seasonal affective disorder [SAD] is also known as Winter depression and the symptoms can be most severe in the depth of winter December, January and February .  I definitely noticed my mood decrease in November, waking up and drawing back the curtains to darkness.  Freezing cold mornings and having to scrape the ice off the car windows before my daily trek to work and then driving home in the afternoon and its already dark.

If we are not getting our daily blast of sunlight because the weather is so dismal we need to get it from our food.  Oily fish, egg yolks, red meat and liver are all excellent sources of Vitamin D.  Foods that have been fortified with vitamin D also include orange juice, soy milk and some other dairy products.

Time to turbo boost with the first in my series of Fruit and Vegetable Juices.

POMEGRANATE AND GINGER JUICE

Pomegranates are ‘hoaching’ (Scottish word for full of!) Vitamin C and fresh ginger contains Gingerol  which has anti inflammatory and antioxidant effects.  So happy healthy cooking all round!

1 pomegranate

Good slice of fresh ginger

zest and juice of 1 lemon

2 cups of chilled water or fizzy water if you prefer bubbles

Method

Cut the pomegranate in half and pick out all the seeds.  I use a teaspoon or a fork.

Whizz the pomegranate seeds with the lemon juice, zest and ginger and the water in a blender and hey bingo!

Pour the juicy goodness through a sieve to remove the lumpy bits.

Serve over ice and enjoy!

You can have it to kick start your morning, take it to work or school.  It will also keep well in the fridge for a few days.

Happy juicing!  If you enjoyed this post please share and consider adding to Stumble Upon

Trina

© Catriona Macdougall and cookyourselfhappier.com, 2017.

If you enjoyed this post please share and follow, thank you!, thank you!