Friday, February 19, 2010

Quick Beef and Bell Pepper Stir-Fry

Ahhh, it's time to relax...

I make this recipe all the time, but have to search for it on the net every time I do.
It comes from and, aside from a little bit of prep, is supremely quick to cook. This is how long stir-fry should take to make.

It's a really refreshing salad type of taste - not too saucy, not overcooked. And (in case you care), peppers are packed full of Vitamin C and anti-oxidants, so its good for you too.
Goes like this ...

Steak (say, 500g of sirloin)
Salt and pepper (freshly ground black pepper, of course)
1 large clove of garlic
Olive oil
2 medium bell peppers (capsicum), one red, one green, sliced into 5mm strips.
Half an onion, sliced lengthwise (root to top)
A dozen cherry tomatoes, cut in half
1 Tbsp Worcestershire sauce

Take the steak.
Season well with salt and pepper on both sides.
Rub a clove of crushed garlic onto the above steak.
Wrap in clingwrap, then pound the meat until its quite thin (say 6mm thick)
Leave steak wrapped up while you do the rest of the cooking.

Cook rice or noodles.

Heat some olive oil in a large wok on high heat.
Add onions and peppers, and stir fry until just tender (really only for a minute or two)
Add tomatoes and cook for another minute.
Remove veggies to a bowl and keep warm.

Unwrap the steak and slice into stir-fry sized pieces.

Heat another 2 tbsp of olive oil, until shimmering, but not quite smoking.
Add the strips of beef and let brown for a few seconds without stirring.
Cook for only a minute or two.
Then add the veggies back into the pan, and a tablespoon of worcestershire sauce.

Stir for a minute longer, and serve on a bed of rice or noodles.


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