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Ingredients
Method
- 4 x 200g fillet steaks, sliced into 1cm strips
- 2 tbsp olive oil
- 1 diced garlic clove
- 1 rosemary sprig
- 225g jar of piquillo peppers, drained and sliced
- 6 tbsp dry sherry
- 4 mint and 4 parsley sprigs, chopped
- Season the beef strips with salt and pepper. Heat the oil in a wok until almost smoking, then add the garlic, beef and rosemary, and stir-fry for 2 mins to brown all over.
- Add the peppers and stir-fry for 1 minute more. Pour in the sherry and bubble for 3 mins until almost evaporates, then add the chopped herbs. Serve with mashed potatoes, and enjoy!
15 mins
4 serving
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