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Asian Spiced Steak with Tilda Wholegrain Basmati & Quinoa Rice

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So, here is my second 15 minute plate of deliciousness using Tilda Wholegrain Basmati & Quinoa Rice, which is a good source of fibre. I’ve seasoned the steak in gorgeous Japanese spices, pan fried some pak choi and then pulled the whole dish together with the most amazing green sauce. The Tilda Tasty Wholegrains range is a tasty and healthy option for midweek meals and perfect for pairing with your favourite dish or cuisine. Don’t you just love a 15 minute meal?

Cooking Time - 15 minutes

Serves 2



1 small bunch coriander

1 green chilli - seeds removed

1 clove garlic

2cm piece of fresh ginger

2 teaspoons sesame oil

1-2 tablespoons olive oil

Juice of 2 limes

1-2 teaspoons honey

Salt & Pepper

2 fillet steaks

1 teaspoon Japanese spice - shichimi togarashi or chilli powder / crushed Szechuan pepper

2-3 bulbs of pak choi - quartered lengthways

2 rows of cherry tomatoes on the vine

1 teaspoon sesame oil

1 pouch of Tilda Wholegrain Basmati & Quinoa Rice


Preheat the oven to 210 degrees.

Drizzle the tomatoes with oil and season. Place in the oven for 10 minutes.

Season the steaks in the Japanese spice and salt and pepper. Drizzle with oil and put into a smoking hot pan. Cook for 3 minutes on each side, remove and cradle with foil.

While the steak is cooking, blitz the sauce ingredients in a mini chopper or bullet. You may need to loosen with extra oil.

Wipe the pan clean with kitchen roll. Add a little oil and sauté the pak choi until golden.

Open the pouch of Tilda Wholegrain Basmati & Quinoa Rice and cook in the microwave according to packet instructions. Slice the steak and plate up as in the video. Drizzle with the green sauce.


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