Turmeric Beef, Spinach & Tomato Skillet

Per serving

Calories

391

Protein

39 g

Carbs

25 g

Fat

15 g

Fibre

7 g

Vitamins and minerals, % of a day’s needs

• Iron45%
• Vitamin D1%
• B1294%
• Zinc71%
• Magnesium38%
• Omega-314%
• Folate59%
• Calcium18%
• Potassium39%
• Vitamin C161%
• Vitamin A50%
• Riboflavin46%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Beef sirloin
• 250 g Cherry tomatoes
• 200 g Fresh spinach
• 150 g Bell pepper
• 120 g Onion
• 15 g Fresh cilantro
• 3 cloves Garlic
• 12 g Ginger
• 2 tsp Vegetable oil
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Kashmiri chilli powder
• 1 tsp Salt

Method

1. 1

   Slice the 300g of beef sirloin as thinly as you can across the grain, halve the 250g of cherry tomatoes, slice the 150g of bell pepper and the 120g of onion, crush the 3 cloves of garlic, grate the 12g of ginger and chop the 15g of fresh cilantro.

2. 2

   Heat 2 tsp vegetable oil in a wide skillet over high heat until it shimmers, add the sliced beef in one layer with 1 tsp salt and sear for 2 minutes, turning once, until browned outside and still pink within, then lift it onto a plate.

3. 3

   Drop the heat to medium, add the sliced onion and cook for 3 minutes until it turns translucent, then stir in the garlic, ginger, 1 tsp turmeric, 1 tsp cumin and 1 tsp Kashmiri chilli powder for 1 minute until the spices smell toasted.

4. 4

   Add the pepper strips and halved tomatoes and cook over medium-high heat for 2 minutes, pressing the tomatoes with the back of the spoon, until they slump into a loose sauce.

5. 5

   Stir the 200g of fresh spinach through in handfuls over medium heat for 1 minute until it collapses, return the beef with its resting juices, take the pan off the heat and fold the chopped cilantro through.