ingredients

Tap an ingredient to tick it off as you go.

• ✓1/2 cup wholegrain pasta
• ✓150g rump steak, thinly sliced
• ✓1 teaspoon cornflour
• ✓1 teaspoon paprika
• ✓Splash of olive oil
• ✓1/2 small brown onion, diced
• ✓1 garlic clove, crushed
• ✓1 tablespoon tomato paste
• ✓4 button mushrooms, sliced thinly
• ✓2/3 cup small broccoli florets
• ✓1/4 cup parsley, finely chopped
• ✓3 tablespoons natural Greek yoghurt
• ✓1/2 cup beef stock
• ✓1 teaspoon Worcestershire sauce
• ✓Salt and pepper, to taste
• ✓1/2 cup baby spinach

method

Tap a number when you've finished that step.

1. 1

   Cook pasta according to packet instructions.

2. 2

   Coat steak strips in cornflour and paprika.

3. 3

   Heat olive oil in a small, deep saucepan over medium-high heat.

4. 4

   Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes.

5. 5

   Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking.

6. 6

   Remove from the heat and stir through the yoghurt (adding it off the heat stops it from splitting).

7. 7

   Serve with pasta.