- 280g veal steak
- 4 button mushrooms (80g)
- 2 cloves of garlic, thinly sliced
- 8 asparagus spears (80g)
- 2 tbsp Worchestershire sauce
HOW TO MAKE IT:
➊ Heat some olive oil in a cast-iron or stainless steel pan on medium-high heat. While you wait, season the steak with a few pinches of salt and pepper. Place the steak in the pan. Cook for 2 to 3 minutes a side, until brown and slightly firm to the touch. Remove and place on a cutting board.
➋ Lower the heat to medium and add the mushrooms and garlic to the pan. Cook for 1 minute and then add the asparagus and Worchestershire sauce. Cook for 2 more minutes. (A little water will prevent the ingredients from drying out.) Remove the pan from the heat, and add salt and pepper to the vegetables.
➌ Cut the steak against the grain into thin slices. Divide the mushrooms and asparagus into two plates, top each pile with the steak slices and drizzle with the sauce from the pan.
450 calories, 46g protein, 12g carbohydrates, 22g fat, 2g fibre, 160mg sodium