🍔 American · Main · Easy difficulty · Contains meat or poultry
High-Fibre Beef Steamed Ginger & Greens Plate
A high fibre steamed ginger & greens plate with beef, smoked paprika, garlic powder and black pepper, American flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 450 kcal
- Protein
- 27 g
- Carbs
- 45 g
- Fat
- 18 g
- Course
- Main
About this American steamed dish
High-Fibre Beef Steamed Ginger & Greens Plate is a American main built around lean beef. It takes about 25 min from start to finish, 10 minutes of prep and 15 minutes of cooking, and serves 4.
Cooking method: steamed dish. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.
Good for: high fibre, under 25 minutes.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 450 g lean beef, thinly sliced
- 200 g green beans or bok choy
- 2 tbsp julienned ginger
- 1 cup broccoli, sliced
- Seasoning: smoked paprika, garlic powder and black pepper
- Sauce: 2 tbsp olive oil and 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Rub the beef with smoked paprika, garlic powder and black pepper.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Bring water to a simmer under a steamer basket.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Steam the beef for 9 minutes until just cooked.
- Heat
- Medium, with a steady flow of steam
- Look for
- Food is just cooked through, tender but not collapsing.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Over-steaming. Check a minute early and keep the water from boiling dry.
Step 4. Add the greens for the last 4 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Warm the sauce (2 tbsp olive oil and 1 tbsp apple cider vinegar) and pour over the plate.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Top with the ginger and chives.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Chef's tip
Add a tablespoon of ground flax or chia for extra fibre.
Equipment you will need
- Steamer or lidded pot
- Heatproof plate
- Small pan for oil
Nutrition per serving
Estimated per serving: 450 kcal, 27 g protein, 45 g carbohydrate and 18 g fat. Roughly 24% of the energy comes from protein, 40% from carbohydrate and 36% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook High-Fibre Beef Steamed Ginger & Greens Plate
Substitutions and variations
- Set food above the water line in a steamer or colander so it cooks by steam, not boiling.
- Add a few slices of ginger or lemon to the water for subtle flavour.
- Season lightly before steaming and serve sauce on the side.
Frequently asked questions about High-Fibre Beef Steamed Ginger & Greens Plate
How long does High-Fibre Beef Steamed Ginger & Greens Plate take to make?
It takes about 25 min in total: 10 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 450 kcal, with 27 g protein, 45 g carbohydrate and 18 g fat. These are estimates for the recipe's 4 servings.
Is High-Fibre Beef Steamed Ginger & Greens Plate gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make High-Fibre Beef Steamed Ginger & Greens Plate ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.