Fried vegetables with steak strips

Name: Fried vegetables with steak strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized carrots; 1 red pepper; 1 medium zucchini; 100 g Sweet peas; 4 TABLESPOONS Oil; 1-2 TABLESPOONS Sesame Oil; 3-4 Tbsp Soy sauce; 2 TABLESPOONS Lime juice; 2 Beef steaks (approx. 150 g each; e.g. rump steaks); 7-10 Tbsp salt and pepper; 2-3 stem(s) Coriander or flat-leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized carrots
1 red pepper
1 medium zucchini
100 g Sweet peas
4 TABLESPOONS Oil
1-2 TABLESPOONS Sesame Oil
3-4 Tbsp Soy sauce
2 TABLESPOONS Lime juice
2 Beef steaks (approx. 150 g each; e.g. rump steaks)
7-10 Tbsp salt and pepper
2-3 stem(s) Coriander or flat-leaf parsley

Directions

1
Peel the carrots, clean the peppers, wash both and cut them into strips. Clean and wash the zucchini, halve lengthwise and cut into slices. Clean, wash and, depending on the size, possibly halve the sugar snap peas.
2
Heat 2 tablespoons of oil in a large pan or wok. Fry carrots in it for about 5 minutes. Add the bell peppers, courgettes and mangetouts and continue to fry for about 5 minutes. Season to taste with sesame oil, soy sauce and lime juice.
3
Leave to cool at lukewarm.
4
Pat the steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 2-3 minutes on each side. Season with salt and pepper and remove. Leave to rest for about 5 minutes.
5
Wash the coriander, shake dry and pluck off the leaves. Cut the steaks into thin strips and arrange them on the fried vegetables. Sprinkle with coriander.