‘Bangin’ High Protein Recipe That Will Help You Refuel After A Hard Training Session At The Gym
In the Lean6 kitchen, we’re always finding new recipes to help our clients achieve their goals of building lean muscle and losing body fat.
A few weeks ago we stumbled on the recipe I’m going to share with you. We’ve already made some variations to make it easier and simple to cook.
We’ve tried it with various cuts of beef and found that these Beef Medallions for under £3 are spot on. Just slice the beef really thinly (a really sharp knife is a must) and it will be tender and melt in your mouth.
So here’s the recipe:
WHAT YOU NEED:
4 oz. (120g) whole-wheat pasta
10 oz. (300g) beef steak
4 spring onions
2 cloves garlic
1 tbsp. coconut oil
2 tbsp. soy sauce
1/3 cup (80ml) beef stock
100g green beans, frozen
WHAT YOU NEED TO DO:
Cook the pasta according to instructions on the packaging. Cut the beef into thin slices.
Slice the spring onions diagonally into 1-1.5 inch pieces. Peel and slice the garlic.
Heat the oil in a large pan over medium-high heat and cook on the beef for about 3 minutes, then transfer onto a plate and drizzle with soy sauce.
Add the garlic and spring onion to the same pan and cook for about 3 minutes, until spring onions start to soften.
Return the beef and soy sauce into the pan and add the hot stock and frozen beans. Cook for another 2-3 minutes, then add the cooked pasta, stir now and then for about 2 minutes.
Nutrition per serving:
491 kcal
12g Fats
53g Carbs
44g Protein
Tip 1- If You’re Trying To Reduce The Carbs
And you don’t want that post-meal carb coma slump then you can swap out the pasta for veggies. We grab a big handful of either frozen or fresh veg and pop them in with the hot stock — they take a bit longer to cook but offer a great alternative.
Tip 2- Keep It Pink
With the cut of beef, we’ve recommended we have found leaving it a bit pink at the first stage of cooking ensures when you return it to the pan to finish off it stays succulent.
Enjoy this one.
