Orange soy glazed beef

A recipe from our friends at Love Food Hate Waste

Love Food Hate Waste are bringing you another delicious recipe — the stir-fried steak has a deliciously sticky Asian-inspired orange soy glaze that brings the dish together. This is a light and speedy dinner to feed hungry mouths

Serves: 4
Preparation time: 15 minutes

Ingredients

• 500g rump steak, fat trimmed and cut into 4-6 portions
• Pepper, to taste
• 1 tablespoon oil

Orange soy glaze

• 2 garlic cloves, finely chopped or grated or 1 teaspoon crushed garlic
• 20g ginger, grated or 2 teaspoons crushed ginger
• 1 large orange, juice and rind
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 teaspoon cornflour mixed with 1 tablespoon water

Couscous salad

• 2 teaspoons oil
• 1 onion, finely diced
• ½ leek, white and green parts thinly sliced and washed thoroughly
• ¼ celery, sliced
• ¼ head cauliflower, florets and stalk chopped into small chunks
• 150g (1 cup) frozen corn kernels, defrosted
• 200ml water
• 2 large carrots, grated
• Salt and pepper, to taste
• 150g couscous
• 100g dried apricots, chopped (optional)

Method

1. Prepare the couscous salad.
2. Heat oil in a large pot on the stove over medium high heat, sauté onion, leek and celery until softened. Add cauliflower, corn, and water, cover with a lid and bring to the boil. Once cauliflower is tender, add the carrots, season with salt and pepper as desired and bring to a simmer. Turn off heat and add couscous, briefly stir through, cover with a lid and leave for 10 minutes for the couscous to cook.
3. Season steak with pepper. Heat oil in a frying pan on the stove over medium high heat. Sear beef and cook to your liking. Set aside to rest.
4. In the same pan as you cooked the beef, add the ginger and garlic and gently fry until fragrant, adding a little more oil if needed. Carefully pour in orange juice with the zest, soy sauce and sugar. Simmer for 3-5 minutes until the sugar dissolves and the sauce has thickened slightly. While stirring pour cornflour mixture and continue stirring until the sauce has thickened.
5. Coat the cooked steak in the sauce or drizzle over top just before serving.
6. To serve, fluff the couscous and gently mix through chopped apricots (if using). Portion onto plates and top with saucy beef.
   

About Love Food Hate Waste NZ
Love Food Hate Waste NZ empowers Kiwis to waste less food, save money, and protect the planet. Through practical tips, clever storage solutions, and easy recipes, they help households make the most of their food—one meal at a time. Join the movement to reduce food waste at www.lovefoodhatewaste.co.nz