Beef, Pepper & Mushroom Saute
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays olive oil 175 g/6 oz beef steak, such as topside (fat or gristle removed), cut into thin strips 2 shallots, cut into small wedges 1-2 garlic cloves, chopped 2 assorted coloured peppers, deseeded and cut into thin strips 175 g/6 oz large field mushrooms, sliced 150 ml/5 fl oz beef stock 1-2 tsp redcurrant jelly (optional) 1 tbsp chopped fresh parsley.
1 Heat a non-stick frying pan, spray with oil and heat for 30 seconds. Add the steak strips and stir-fry for 1 minute, or until browned. Remove from the pan and reserve. 2 Add the shallots, garlic and peppers to the pan and cook, stirring, for 2 minutes. Add the mushrooms, stir well, pour in the stock and add the redcurrant jelly, if using. Bring to the boil, reduce the heat to a simmer and cook for 4 minutes. 3 Return the beef steak strips to the pan and cook for a further 2-4 minutes, or until the steak and vegetables are cooked to your taste. Sprinkle with the parsley and serve, divided equally between 4 warmed bowls.
calories per portion 99