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Oriental steak with chilli and garlic green beans

Cook up a light and healthy taste of the orient at home with these simply delicious oriental steaks, slowly marinated to soak up all the flavour and ensure tenderness in every bite.

Serves 2
Prep Time 25 mins
Cooking Time 3 hours
Oven temperature Oven temperature 200oC/400oF/Gas 6

Always wash your hands after handling raw meat


  • 2 x 10oz Northern Ireland Farm Quality Assured sirloin steaks
  • French green beans
  • 1 tsp ground nut oil
  • 1 garlic clove, crushed
  • 1 tiny pinch of dried chilli flakes


For the Marinade

  • 100mls Teriyaki sauce
  • 1 large garlic clove, crushed
  • 25g (1 inch) piece of ginger, peeled and finely grated
  • A small pinch of dried chilli flakes
  • 10g (2 tsp) palm sugar or brown sugar will do
  • Juice of 1 lime – about 30mls


Place the marinade ingredients into a mixing jug and mix well until the sugar is dissolved. Put the steaks into a plastic food bag and pour the marinade on top. Fold and seal the bag in a way that the steaks are completely covered in marinade and leave in the fridge for around two hours.
Heat a non stick frying pan, then remove the steaks from the marinade and seal for 1 minute on both sides, the sugar in the marinade will make them caramelised almost instantly. When the steaks are sealed place them onto a baking tray. Pour the remaining marinade into the frying pan and boil it for 2 minutes, then pour this sauce over the steaks and place in the hot oven for 8 minutes for medium, longer if you prefer them well done. While the steaks are cooking, blanch the green beans in boiling water for 1 minute, then run under cold water. Heat the oil in a clean frying pan and stir fry the garlic, chilli and green beans for 2 – 3 minutes, season with salt and pepper. Put the beans into a serving dish and keep warm until the steaks are ready.
When the steaks are cooked, remove from the oven, cover with tinfoil and rest for 2 minutes.
To serve arrange the beans on warm serving plates, top with the steaks and pour over the sauce.