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Mediterranean Beef Stir-Fry




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from SOS Cuisine


List of Ingredients




1/2 yellow or red sweet pepper(s), cut into 1 cm-wide strips
1/2 zucchini, cut into thin rounds
2 white (button) mushrooms, quartered
1/4 onion(s), halved and cut into 1 cm-thick wedges
1/2 clove garlic, minced
1/2 tomato(es), Roma type, diced
100 g beef, top sirloin, cut into strips of about 1 x 5 cm
1/2 tbsp olive oil
salt to taste
ground pepper to taste

Recipe



Prepare the vegetables : Cut the peppers into 1 cm-wide strips; slice the zucchini into thin rounds; quarter the mushrooms; halve the onion then cut it into 1 cm wedges; mince the garlic; dice the tomatoes. Cut the meat into strips, 1 cm wide and about 5 cm long.

2. Heat half of the oil in a large frying-pan or wok over
medium-high heat. Sauté the meat in batches, so as not to overcrowd the pan. Cook the meat until it browns, but is not completely cooked through, 3-4 min total. Remove the meat from the pan then set aside on the warmed serving plate in the oven.

3. Pour the remaining oil into the pan, then add the onion and sauté 2 min until it starts to soften. Add the peppers and continue to cook, tossing often, until they begin to brown and soften, about 5 min. Add the zucchini and mushrooms, then sauté, with frequent tossing, about 3 min. Add the garlic and tomatoes. Cook 1-2 min, with
stirring, then season with salt and pepper. Cover and cook an additional 2 min until the vegetables are cooked al dente.

4. Put the meat back into the pan. Cook, with tossing, about 1-2 min. Adjust the seasoning then serve.

Serve this dish with plain rice or quinoa.