80g Sirloin Steak (cut into strips about 2cm by 1/2cm)
1 Red Pepper (de-cored and finely sliced)
1 Small Red Onion (finely sliced)
1 clove Garlic (crushed)
1/2 teaspoon Ground Cumin
2 New Potatoes (cut into halves or quarters)
1 Red or Yellow Chili Pepper (de-seeded and chopped finely)
2 teaspoons Soy Sauce
2 teaspoons Wine Vinegar
2 Small Tomatoes (cut into segments)
1 teaspoon Sunflower oil
2-3 shots 1-cal oil
1 handful Parsley or Coriander (to garnish)
Put the potatoes in a small ovenproof tray sprinkle with salt and spray with 1cal. Place in the oven at 180c for 15-20 minutes.
When the potatoes start to brown (after about 15 minutes), heat the oil in a wok and then add the cumin and garlic. Cook for 2-3 minutes.
Add the red onion and chilli to the wok and stir fry for a minute.
Add the soy, vinegar, chilli, tomato and red pepper to the wok and stir fry for 2-3 minutes.
Take the vegetables from the wok and keep warm.
Stir fry the beef quickly and return the vegetables to the pan. Mix well and cook for a further minute
Serve with the potatoes on top, garnished with parsley or fresh coriander
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