- Recommended for: Lunch or light dinner
- Serves: 1 woman, double up the portions for a male serving (see full portion control guide here).
- Quality Protein
- Ostrich steak (1 palm size)
- 1 cup green beans
- 1 small beetroot
- Smart Carbs
- half a cup of cooked butternut
- Healthy Fat
- 1 Tbsp coconut oil for frying the steak
- Herb, spices and extra
- Meat seasoning of choice
- Half tsp paprika
Find your Sleekgeek Asijiki Brands spices over here
- Chopping board
- 2 small pots
- Frying pan
- Pop two small pots of water on the stove to boil, each with a pinch of salt
- Peel the butternut and cut into small cubes for quick cooking. Add to the boiling water to cook for about 10 minutes or until cooked soft.
- Place the small beetroot in a separate pot of boiling water, with skin on for about 15 minutes to cook through.
- Season the ostrich steak to taste.
- Top and tail the green beans.
- Add a splash of water to the frying pan and bring to a simmer before adding the green beans and giving them a quick pre-cook for about a minute until the water cooks off, plunge the beans into cool water (this brings the bright green colour out and keeps the beans shape firm).
- Strain the cooked butternut and add salt and paprika to personal taste while blending until smooth. Set aside to keep warm.
- Add the coconut oil to the frying pan and heat till very hot.
- Add the ostrich steak and fry on each side for about 4 – 8 minutes depending on the thickness of the cut and how you enjoy your steaks.
- Drain the beetroot and peel off the skin, then cut it in quarters.
- Spread the butternut puree on the plate.
- Flash heat the beans.
- Arrange the ostrich steak, as you like on the puree.
- Add your beetroot and beans.