READY TO #FLICKTHESWITCH
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.
INGREDIENTS
Diced Steak
Peeled and Finley Chopped Sweet Potato
2 tsp Butter
Chopped Onion
Chopped Carrots
Chopped Celery
1 Clove Crushed Garlic
½ tsp Cinnamon
1 pinch (1/4 cube) beef stock
100 - 150ml of Water
Tomato Puree
METHOD
- Place butter in a large pan over high heat. Add Onion, carrots and celery and cook for 2 mins.
- Add steak and cook for a further 2 mins constantly stirring until steak starts to brown.
- Add garlic, cinnamon, stock, tomato puree and water into beef mix, stir and then cover. Cook over a low heat for 30 mins.
- Meanwhile steam or boil sweet potato until soft.
- Pre-heat oven to 200 deg.
- Mash sweet potato with butter.
- Remove beef mix from the heat and poor into a casserole dish. Cover in sweet potato mash and place in the oven for 20 – 30 mins or until golden brown.
- Remove from the oven and serve.
MALE | 65-75KG | 75-85KG | 85-95KG | 95-105KG | 105-135KG | 135KG + |
Steak | 150g | 160g | 170g | 180g | 180g | 190g |
Sweet Potato | 140g | 150g | 160g | 170g | 180g | 190g |
FEMALE | Up to 65KG | 65-75KG | 75-85KG | 85-95KG | 95-120KG | 120KG + |
Steak | 130g | 140g | 150g | 160g | 160g | 170g |
Sweet Potato | 130g | 140g | 150g | 150g | 160g | 170g |
