Serves: 2

Lean Steak with Mustard Sauce and Crunchy Almond Beans

Prep Time: 10 min
Cooking Time: 10 min


  • 200g rump steak, fat trimmed
  • 1 handful green beans, top and tailed
  • ¼ cup flakes almonds, lightly toasted
  • 4 zucchini, chopped in half and then sliced into batons
  • 1 carrot, chopped in half and then sliced into batons
  • 1 handful snow peas
  • packet of baby corn
  • 2 tsp olive oil

Mustard and onion sauce

  • 3 tsp wholegrain mustard
  • ¼ cup beef stock
  • 2 Tbsp fresh parsley, chopped
  • 1/8 small onion, chopped finely


  1. Heat 1 tablespoon of olive oil in a non stick fry pan over medium heat.
  2. Add steaks to one side and cook for about 3-4 minutes on each side (turning once) and add beans and snow peas to the other side and toss regularly to ‘stir fry’.
  3. While steaks are cooking, steam carrots, zucchini and corn in a steamer over saucepan (be careful not to over steam).
  4. Remove steaks and beans from pan, and place on plates. Sprinkle beans with flaked almonds.
  5. To the pan add the onion and cook for 1 minute. Then add the mustard and beef stock and simmer for 2 minutes, until it reduces.
  6. Lastly add fresh parsley to sauce.
    Serve steak with steamed vegies, green beans and pour warm mustard sauce over everything.

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