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Orange soy glazed beef

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

The stir-fried steak has a deliciously sticky Asian-inspired orange soy glaze that brings the dish together. This is a light and speedy dinner to feed hungry mouths.

Beef dish




  • 500g rump steak, fat trimmed and cut into 4-6 portions 
  • Pepper, to taste
  • 1 tablespoon oil

Orange soy glaze

  • 2 garlic cloves, finely chopped or grated or 1 teaspoon crushed garlic
  • 20g ginger, grated or 2 teaspoons crushed ginger
  • 1 large orange, juice and rind
  • 2 tablespoons soy sauce 
  • 2 teaspoons sugar
  • 1 teaspoon cornflour mixed with 1 tablespoon water

Couscous salad

  • 2 teaspoons oil
  • 1 onion, finely diced
  • ½ leek*, white and green parts thinly sliced and washed thoroughly
  • ¼ celery*, sliced
  • ¼ head cauliflower*, florets and stalk chopped into small chunks 
  • 150g (1 cup) frozen corn kernels*, defrosted
  • 200ml water
  • 2 large carrots, grated
  • Salt and pepper, to taste
  • 150g couscous*
  • 100g dried apricots, chopped (optional)

* These ingredients are shared with other recipes from week two of the winter weekly meal planner.


  1. Prepare the couscous salad. 
  2. Heat oil in a large pot on the stove over medium high heat, sauté onion, leek and celery until softened. Add cauliflower, corn, and water, cover with a lid and bring to the boil. Once cauliflower is tender, add the carrots, season with salt and pepper as desired and bring to a simmer. Turn off heat and add couscous, briefly stir through, cover with a lid and leave for 10 minutes for the couscous to cook. 
  3. Season steak with pepper. Heat oil in a frying pan on the stove over medium high heat. Sear beef and cook to your liking. Set aside to rest. 
  4. In the same pan as you cooked the beef, add the ginger and garlic and gently fry until fragrant, adding a little more oil if needed. Carefully pour in orange juice with the zest, soy sauce and sugar. Simmer for 3-5 minutes until the sugar dissolves and the sauce has thickened slightly. While stirring pour cornflour mixture and continue stirring until the sauce has thickened. 
  5. Coat the cooked steak in the sauce or drizzle over top just before serving. 
  6. To serve, fluff the couscous and gently mix through chopped apricots (if using). Portion onto plates and top with saucy beef. 

Cooking tips:

  • The steak can also be sliced before serving with the sauce drizzled over top. 
  • For larger appetites cook 250g couscous. Keep any uncooked dry couscous in an airtight container in a cool place.
  • More corn kernels can also be added into this dish if desired.

Adapt it:

  • Swap the beef for lamb, chicken, tofu, tempeh or a plant protein alternative.
  • Use rice or quinoa instead of couscous and gluten free soy sauce to make this meal gluten free. If using rice, cook separately then mix to make the salad.
  • Use an extra onion in place of the leek if preferred.
  • Peas can be used instead of corn.

Kid friendly alternatives:

  • Adjust the amount of ginger to suit their taste.

Leftover tips:

  • Eat for lunch the next day.