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Ingredients
Serves: 2
- 500g Beef Skirt
- 1 tablespoon Bran Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Ground Black Pepper
- 1 tablespoon Oyster Sauce
- 3 teaspoon Grainy Mustard
- 10 Asparagus Spears
- 10 Blocks of Frozen Spinach
- 2 Cups Brown Rice
Preparation method
Prep: 10 mins | Cook: 1 hour | Extra time: 6 hours, marinating1.Take the Beef Skirt and score it slightly and pop in into a large plastic bag that can be sealed.2.Mix the Bran Oil, Balsamic Vinegar, Black Pepper, Oyster sauce and Grainy Mustard in a bowl and stir until thoroughly mixed.3.Pour the mixture into the bag, seal and shake. Then place into the fridge to marinade. Every hour shake the bag and place back into the fridge.4.After 6 hours marinading - turn the oven on to 180 degrees (fan assist).5.When the oven is hot place the beef skirt on to a flat baking tray covered with tin foil, and pour the remaining mixture over the beef skirt.6.Cook on the middle shelf for 1 hour. The Beef Skirt will shrink whilst cooking - this is all the fat being burnt off due to the cooking process.7.30 minutes into the cooking of the beef, boil 300ml of water in a kettle.8.Place the asparagus and spinach in the steamer. Place a bowl into the steamer and add the rice along with 300ml of boiled water. Steam for 25 minutes.9.When cooked - place the asparagus spears on the plate and lay the beef skirt on top of the asparagus. Add the spinach and rice to the plate and serve.ShortcutIf you like this recipe enough to cook it on a regular basis (excellent source of protein and carbs for body builders), then you can mix the marinade and pop it into a bag and freeze it. It will then marinade as you defrost it.
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