Spanish Sherry Steak

Charmaine Lu -
  • 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