4 sets of exercises:
squat jump turn
straight arm plank
(Approx 530 kcal per serving)
200g sirloin or fillet steak (well trimmed)
1 garlic clove
2 tsp fresh lemon juice (10g)
¼ tsp ground cumin (1.25g)
¼ tsp chilli powder (1.25g)
1 large red pepper
1 green pepper
1 tbsp olive oil (15g)
2 wholewheat wraps
1/4 ripe avocado (50g)
20g Cheddar cheese
Handful of fresh coriander leaves
Sea salt and freshly ground black pepper
Using a small sharp knife, cut the steak into strips and put in a bowl. Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Then add to the steak with the lemon juice, cumin and chilli powder. Season lightly with salt, if using and freshly ground black pepper. Set aside at room temperature to allow the flavours to develop.
Cut the onion in half and peel off the skin, then cut into slices, discarding the root. Cut the peppers in half and remove and discard the core and seeds, then cut into slices.
Heat a frying pan or a wok over a medium heat. Add the oil and swirl up the sides, then tip in the onion and peppers and stir-fry for 3-4 minutes until just tender but still with a little bite. Add the marinated steak to the pan and stir-fry for 2-3 or until the steak is cooked through and tender. Tip into a bowl and keep warm. Wipe out the frying pan and return to a medium heat.
Heat each wrap on the heated frying pan for about 10 seconds on each side. Arrange on plates and divide the steak and vegetable mixture amongst them. Cut the avocado into slices, discarding the skin and scatter on top, then grate over the cheese and finish with the coriander leaves before serving.
The steak and vegetable mixture would keep for up to 4 days in an airtight container in the fridge. Alternatively this could be made in the slow cooker. Simply cook the steak mixture on low for 2 hours and once the vegetables have been added give it another 2 hours.