400kcal or Less Meal Recipes
- 20-30 mins
- 350g of sirloin steak
- 1 tbsp of sunflower oil
- 250g of chestnut mushrooms, wiped and sliced
- 2 medium onions. Halved and cut into thin wedges
- 300ml of cold water
- 1 beef stock cube
- 2 tsp cornflower
- 3 tbsp of half-fat crème fraiche
- Freshly chopped flat leave parsley
- Flaked sea salt
- Freshly ground black pepper
- Trim all the fat off the steak and slice it into long strips about 5 mm thick. Season well with the sea salt and freshly ground black pepper.
- Heat the oil in a large non-stick frying pan and stir-fry the mushrooms and onions over a high heat for 5 minutes until softened and well browned. Make sure they don’t burn. Transfer the mushroom and onions to a plate. Add the steak strips to the plan and stir-fry for 1-2 minutes until nicely browned but not cooked through. If you don’t like your meat pink, cook for a further minute or 2. Transfer the meat to another plate.
- Pour the 300ml of cold water into the pan and bring to the boil. Crumble the stock cube into the water and simmer for a minute, stirring. Mix the cornflower with 1 tablespoon of cold water until smooth and stir the mixture into the stock. Simmer for 30 seconds, stirring regularly.
- Put the onions and mushrooms back in the pan and continue to simmer for a minute until the sauce has thickened. Add the Crème Fraiche and when the sauce has combined put the beef back in the pan and cook for a couple of minutes until hot, while stirring.
- Scatter the fresh parsley and serve with small portions of cooked rice.