Tender Steak & Seasonal Veggie Bowl with Light Cottage Cheese Potato Bake

Soft, gently cooked steak with tender seasonal vegetables and a protein-boosted mini potato bake—high-protein, non-greasy, and designed to sit comfortably for GLP-1 users.

Ingredients

• 300 g (10–11 oz) lean steak (sirloin or tenderloin), cut into 2 cm / 3/4" cubes
• 250 g (about 2 medium) potatoes, peeled and thinly sliced (2–3 mm)
• 250 g low-fat cottage cheese
• 2 eggs
• 2 cups seasonal vegetables, cut small (e.g., zucchini + carrots, or green beans + carrots)
• 2 cups low-sodium beef or chicken broth (or water + salt)
• 1 tsp Dijon mustard (optional, for flavor)
• 1 tsp olive oil
• Salt and black pepper

Method

• 1

  Step 1: Heat oven + prep bake dish

  Preheat oven to **200°C / 390°F**. Lightly brush a small baking dish (about **15–18 cm / 6–7"**) with **1 tsp olive oil**.

• 2

  Step 2: Make the light “potato bake” custard

  In a bowl, whisk **cottage cheese**, **eggs**, **Dijon (if using)**, **1/2 tsp salt**, and **black pepper** until mostly smooth (a few curds are fine—this bakes up soft).

• 3

  Step 3: Assemble & bake

  Layer the **thin potato slices** in the dish, seasoning lightly with a pinch of salt as you go. Pour over the cottage cheese mixture and press potatoes down so they’re mostly submerged. Cover tightly with foil and bake **20 minutes**, then uncover and bake **5–8 minutes** more, until the potatoes are **very tender** (a knife slides in easily) and the top is just **set** (not dry).

• 4

  Step 4: Gentle-poach the steak

  While the potatoes bake, bring the **broth** to a **bare simmer** in a small saucepan (tiny bubbles, not a rolling boil). Add steak cubes, season with a pinch of salt, and poach **6–8 minutes**, stirring once or twice, until the steak is **just cooked through and tender** (overcooking makes it firm).

• 5

  Step 5: Cook the vegetables in the same broth

  Use a slotted spoon to transfer steak to a bowl and cover loosely to keep warm. Add vegetables to the simmering broth and cook **4–6 minutes** until **soft-tender**. Return steak to the pan for **30 seconds** just to warm through, then remove from heat. Taste the broth and adjust with salt/pepper.

• 6

  Step 6: Serve

  Spoon vegetables and steak into bowls with a little broth for moisture (this helps GLP-1 comfort). Cut the potato bake into 2 portions and serve alongside.

Tips

• **For extra tenderness:** Keep the broth at a *bare* simmer—boiling tightens lean steak quickly.
• **Seasonal veg ideas (keep them tender):** zucchini, carrots, green beans, peeled asparagus, mushrooms. Cut small so they cook soft.
• **No broth?** Use water + 1/2 tsp salt; add a pinch of garlic powder and black pepper for flavor (pantry staples).
• **Storage:** Potato bake keeps **2–3 days** in the fridge; reheat gently (microwave at 60–70% power) so it stays soft.
• **Serving suggestion:** Add an extra ladle of warm broth over the bowl to keep everything moist and easy to eat.

Nutrition (per serving, estimate)