High Protein · Goal: Everyday meals
Sirloin Steak, Rice Cakes and Spinach Plates
Estimated nutrition per serving, calculated from the ingredient weights below.
- Calories
- 531
- Protein
- 50.8g
- Carbs
- 33.6g
- Fat
- 21.9g
- Prep Time
- 15 mins
- Cook Time
- 25 mins
- Servings
- 2
Illustrative image; follow the weighed ingredients and method below.
2 servings. Nutrition values are per serving; cooking time does not scale automatically.
Nutrition calculation and preparation assumptions
Nutrition is estimated for one of two servings from the base 1x batch. Every nutrient-bearing ingredient is included at the weight and raw, cooked, drained or as-purchased basis stated in the ingredient list. Water adds no calories. The estimate assumes all oil and listed nutrients are eaten, with no cooking-loss adjustment. Brand, trimming, draining and retained oil can change actual nutrition.
Times are planning estimates for this two-serving batch and exclude preparing ingredients already listed as cooked. This recipe has not been kitchen-tested. Use a food thermometer rather than estimated minutes to judge cooked protein. Avoid leaving the prepared meal at room temperature for more than two hours.
Ingredient estimates use USDA FoodData Central SR Legacy (download dataset), the final 2018 dataset, retrieved October 11, 2026. Find the food IDs below in its food.csv file. This is a calculated estimate, not a laboratory analysis or professional nutrition review.
- Beef, top sirloin, steak, separable lean only, trimmed to 1/8" fat, all grades, raw (USDA food 174055): 400g for the base batch
- Snacks, rice cakes, brown rice, plain, unsalted (USDA food 170250): 60g for the base batch
- Avocados, raw, all commercial varieties (USDA food 171705): 100g for the base batch
- Oil, olive, salad or cooking (USDA food 171413): 10g for the base batch
- Spices, garlic powder (USDA food 171325): 2g for the base batch
- Spices, paprika (USDA food 171329): 2g for the base batch
- Spinach, raw (USDA food 168462): 200g for the base batch
Cooking temperatures follow US food-safety guidance. Follow ingredient package storage instructions and use-by dates; see Food Standards Scotland storage guidance.
Ingredients
- 400g raw top sirloin steak, visible fat trimmed
- 60g plain unsalted brown-rice cakes, ready to eat
- 100g avocado flesh
- 10g olive oil
- 2g garlic powder
- 2g paprika
- 200g raw spinach
Cooking Instructions
- Measure ingredients using the raw, cooked, drained or ready-to-eat weights stated in the ingredient list. Wash produce and use clean utensils. Keep utensils used for the raw protein separate from ready-to-eat foods.
- Keep the rice cakes dry and serve alongside the prepared protein, avocado and vegetables. Spoon toppings on only as you eat so they stay crisp; do not boil or steam rice cakes.
- Season the steak with garlic powder and paprika. Heat a skillet with half the measured oil over medium heat. Turn the steak as needed and cook until the thickest part reaches 63 C (145 F); rest for at least three minutes before slicing.
- Wash and wilt the spinach in a separate nonstick pan over medium heat, stirring until softened. Add a splash of water if needed to prevent sticking.
- Toss the vegetables with the remaining half of the measured oil. Divide the protein, carbohydrate side, vegetables and avocado equally among the selected number of servings. Include the cooking oil and pan juices in the portions; serve promptly.
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