Most cuts of steak are not high in fat at all. Even fattier cuts don’t have that much fat in them, most of which will render during cooking. A balance of fat and meat is vital to get the best flavour out of the steak but there is a lot we can do to reduce the fat content of the overall dish if we are careful.
Here at The Stone Grill, we have a range of steak dishes that balance healthy eating with rich tastes. We know of dozens more recipes that we just don’t have room for on the menu, which is why we feature them here on our blog.
Today’s recipe is Teriyaki steak stir-fry with peppers. A delicious dish that takes a lower cost cut of flank steak and works wonders with it. It can be ready in less than thirty minutes too!
Teriyaki steak stir-fry with peppers
- 500g flank steak
- Freshly ground black pepper
- 100ml teriyaki sauce
- 2 cloves garlic, minced
- 2 tsp. freshly ground ginger
- 1 tsp. cayenne pepper
- 1 tbsp. vegetable oil
- 2 bell peppers, diced
- 240g baby spinach
- Marinate the steak with the salt and pepper, teriyaki sauce, garlic, ginger and cayenne pepper. Cover it will and marinate for between 30 – 60 minutes.
- Heat a pan over a medium heat and add the oil. Add the steak and fry for 6 minutes on one side and 4 minutes on the other. Adjust cooking time to suit how you like your stead cooked.
- Rest the meat for a minute or two and thinly slice.
- Add the bell peppers to the same pan and cook for 4 minutes until soft.
- Put the steak back in the pan with the peppers and add the spinach. Cook until the spinach is wilted how you like it.
This is a very simple but very effective steak recipe that takes a decent cut of meat and turns it into something truly special. It is another pepper dish but completely different from the peppercorn sauce from last week.
Try it, I think you’ll love it!