This meal, adapted from Japanese recipes, brings Wagamama’s straight to your plate and home, and is much lower in fat.
- 200g lean beef steak, diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 300g mangetout or sugar-snap peas
- 150g dry rice
- Sesame seeds to top (optional)
- Teriyaki sauce
Homemade teriyaki sauce:
- 2 tbsp cornstarch
- 60ml reduced-salt soy sauce
- 120ml water
- 60ml cold water
- 5 tsp brown sugar
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Heat the rice with boiling water and bring to the boil, cover and simmer for 10-15 minutes.
- Meanwhile, heat olive oil in a wok and cook the onion on a medium heat for 2-3 minutes.
- Add the diced beef and increase the heat; cook for 2 minutes.
- Add the pepper and mange tout, cook for a further 4 minutes, until the vegetables are heated through.
- Add the teriyaki sauce and heat for a further minute.
- Serve with the rice and top with sesame seeds.
Method for homemade teriyaki sauce:
- Mix the soy sauce, 120ml of water, brown sugar, honey, garlic and ginger powder in a sauce pan, heat until simmering.
- Mix the cornstarch and 60ml of water, and add to the simmering soy sauce mix.
- Keep stirring until thick, add water or more cornstarch until desired thickness.
PLEASE NOTE: this recipe is high in salt and sugar due to the teriyaki sauce. It should be only eaten in moderation; and if wanting to reduce the sugar and salt, leave out the teriyaki sauce.
Beef – High in protein and low in fat, when the lean version is bought. It is also high in vitamin B3, B6 and B12 for energy release in respiration, and iron for protein and neurotransmitter synthesis and immune function.
This recipe also provides 3 of your 5-a-day, so supplying even more vitamins and minerals.
A healthier version with loads of vegetables and can easily be adapted to suit different diets!
- 500g 5% fat beef mince (or vegetarian alternative)
- 1 red onion, chopped
- 1 clove garlic, diced
- 1 green pepper, chopped
- 1 tsp olive oil
- 3 carrots, thinly sliced
- 1/2 green cabbage, chopped
- 1/2 red cabbage, chopped
- 2 apples, chopped
- 4 tbsp fat-free plain yoghurt
- 1 tbsp reduced fat mayonnaise
- 8 soft tacos (I used the Old El Paso ones)
- Salsa and guacamole to serve (optional)
To make the beef:
- Heat the olive oil on a medium heat in a pan.
- Add the onions and sauté for 4 minutes.
- Add the beef mince and garlic, and increase to a high heat to brown for 3-4minutes.
- Reduce to a low-medium heat and add the peppers and cook for a further 8-10 minutes, stirring occasionally.
To make the coleslaw:
- Mix together the carrots, cabbage and apples.
- Add the yoghurt and mayonnaise, and mix well.
Serve all with the tacos, salsa and guacamole. Enjoy!
Beef – High in protein and low in fat, when the 5% version is bought. It is also high in vitamin B3, B6 and B12, for energy release in respiration, and iron for protein and neurotransmitter synthesis and immune function.
Coleslaw – Providing fruit and vegetables for your 5-a-day, and lower in fat (and, in my opinion, tastier) due to plain yoghurt and reduced-fat mayo being used instead of normal mayonnaise.
RIGHT! So I crave fish and chips from my local chippy all the time! However this healthier version satisfies these wants and needs, and provides me with LOADSA different essential nutrients.
- 240g white fish, cut into ‘fingers’.
- 55g breadcrumbs
- 1 bunch of fresh parsley
- 1 bunch of fresh coriander
- 1 egg
- 20g flour
- zest of 1 lemon
- 1 large avocado
- Juice of 1 lime
- 100g greek yoghurt
- 1 tbsp olive oil
- 2 sweet potatoes, chopped into wedges
- 1 tbsp dried rosemary
- 120g frozen peas
- Preheat the oven to 8/230
- Combine the sweet potato wedges with the olive oil, salt, pepper and dried rosemary and roast for 30 minutes.
- Mix the breadcrumbs, lemon zest, salt, pepper and parsley.
- Put the flour in one bowl, eggs in another, and breadcrumb mix in another.
- Heat a little oil in a frying pan, and leave at a medium heat.
- Coat each fish strip in flour, then egg, then breadcrumb mix and fry until the outsides have gone golden and the fish is cooked through (this should take around 15 minutes).
- Whilst the fish fingers are cooking, blend together the avocado, greek yoghurt, lime juice, coriander, salt and pepper.
- Serve up and enjoy!
Fish – white fish is low-fat and calorie when consumed on its own or in a homemade crumb. It is also a good source of protein and the vitamins B6 and B12, which help to utilise carbohydrates for energy and are involved in respiration.
Avocado – containing SO MUCH healthy fat (monounsaturated and polyunsaturated) it is perfect for helping you maintain your energy through long days.
Sweet potato – one of your 5-a-day, and a useful source for many vitamins and minerals including: retinol needed for vision, growth, immune function and is a key antioxidant; thiamin for energy production; and vitamin C for protein and neurotransmitter synthesis, detoxification and acts as an antioxidant.
Yoghurt – low in fat, and plain so not containing any added sugar, this food not only makes the dip taste AMAZING but also contributes towards your protein and calcium requirements. Calcium is essential for bone growth and maintanence.
Peas – providing potassium, vitamin B6 for energy and dietary fibre for bowel moment.