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Peppercorn Beef, Crispy Potatoes & Greens Meal Prep

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 456kcal
Servings: 5 People

Ingredients

Beef & Sauce

  • 850g (1.8lb) - Lean Steak (Rump/Sirloin)
  • 1 Tbsp (20ml) - Olive Oil
  • 1 - Shallot or Small Brown (Yellow) Onion, Finely Diced
  • 2 - Garlic Cloves, Minced
  • ½ Cup (125ml) - Beef Stock
  • 1 ½ tsp (3g) - Black Peppercorns, Crushed
  • 2 tsp (10g) - Green Peppercorns, Drained & Crushed
  • ⅓ Cup (100g) - High-Protein Yogurt or Low-Fat Cream
  • 1 tsp (5ml) - Worcestershire Sauce
  • Salt & Pepper

Crispy Potatoes

  • 700g (1.5lb) - Baby or Chat Potatoes, Halved or Quartered
  • 1 Tbsp (20ml) - Olive Oil
  • 1 tsp (2g) - Dried Thyme
  • ½ tsp (1g) - Dried Rosemary
  • Salt & Pepper

Sautéed Greens

  • 150g (5.3oz) - Kale or Green of Choice, Stems Removed
  • 2 tsp (10ml) - Olive Oil
  • Lemon Juice, To Taste (Optional)
  • Salt & Pepper

Method

Roast Potatoes

  • Preheat oven to 200°C (400°F), or air fryer to 190°C (375°F). Toss the halved potatoes with olive oil, dried thyme and rosemary, salt, and pepper, then spread evenly on a baking tray. Roast for 25–30 minutes, turning halfway, until golden and crisp. If using an air fryer, cook for 18–20 minutes, shaking the basket halfway through, until golden and crunchy on the edges.

Sear Beef

  • Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the steak with salt and pepper, then sear in batches for 1–2 minutes per side until browned. Remove and set aside, keeping the pan and any juices.

Sauté Greens

  • In the same pan, reduce the heat to medium. Add the kale directly into the beef juices and toss for 1–2 minutes until wilted and slightly crisp around the edges. Season lightly with salt and a squeeze of lemon juice, then remove and set aside.

Peppercorn Base

  • Add the pan back over medium-high, add olive oil and the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the black and green peppercorns, toasting briefly to release their flavour.

Deglaze & Reduce

  • Pour in ¼ cup of beef stock, scraping up any browned bits. Simmer for 2–3 minutes until reduced by half, then add the remaining stock and simmer for another 2 minutes.

Creamy Sauce

  • Remove from the heat and whisk in the Greek yogurt (or light cream) and Worcestershire sauce until smooth and silky. Return the beef and any resting juices to the pan and toss to coat. Adjust seasoning as needed.

Serve & Portion

  • Divide the creamy peppercorn beef between containers, add roasted potatoes and a portion of sautéed kale to each.
Serving 450gCalories 456kcalCarbohydrates 33gProtein 45gFat 17gSaturated Fat 4gPolyunsaturated Fat 1.4gMonounsaturated Fat 8.1gTrans Fat 0.2gCholesterol 95.2mgSodium 183.2mgPotassium 1497.9mgFiber 5.6gSugar 3.3gVitamin A 288.13IUVitamin C 59.75mgCalcium 158.9mgIron 6.4mg