Beef with olives

Friday - - Leisure -

Cam­era Press

Prep time: 2 hours

(serves 6-8) In­gre­di­ents 1kg beef fil­let or sir­loin, sliced into thin strips

olive oil, for fry­ing 4 slices beef ham, cut into strips 15-20 green or black olives For mari­nade, whisk to­gether 150ml olive oil 4 tbsp orange juice 1 onion, peeled and chopped 2 gar­lic cloves, peeled and crushed 1 tsp chopped fresh thyme or oregano

Cook­ing time: 10 mins Method 1. Place beef in bowl with mari­nade. En­sure each piece is well coated. Cover and set aside for at least 2 hours. Heat oil over high heat in heavy-based pan and fry beef ham for 1-2 min­utes. Re­move beef from mari­nade and add to pan, re­serv­ing ex­cess mari­nade. Fry beef over high heat for 3-4 min­utes, turn­ing reg­u­larly to en­sure strips are cooked evenly. Re­move pan from heat. Boil ex­cess mari­nade vig­or­ously to re­duce by half, then pour into pan con­tain­ing meat. Add olives and re­heat quickly so beef does not cook fur­ther. Serve im­me­di­ately with plain boiled rice or pota­toes.

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