Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 20 mins Serves 4

Olive oil 400g steak (fil­let or sir­loin) 2 strips beef ba­con 200g cour­gettes, sliced di­ag­o­nally 250g broc­coli flo­rets 200g green beans, sliced di­ag­o­nally 2 fat gar­lic cloves, crushed 125ml chicken stock 2 tbsp bal­samic vine­gar 1 tsp sugar Fresh basil leaves, a hand­ful roughly torn 2 tbsp whole­grain mustard

Heat a fry­ing or grid­dle pan. Rub olive oil into the steak and sear over a high heat. Turn down heat and cook to your pref­er­ence. Leave to rest in a warm place. Fry beef ba­con in a large fry­ing pan or wok un­til golden brown and drain on kitchen pa­per. Stir-fry cour­gette, broc­coli and beans and gar­lic for sev­eral min­utes in the same wok. Add chicken stock, bal­samic vine­gar and sugar and let it cook for 3 min­utes. Re­move from the heat and stir in the basil. Di­vide the stir-fried veg­eta­bles be­tween four plates, spread the whole­grain mustard over the steak and cut into slices. Di­vide the steak slices be­tween the plates and sprin­kle the ba­con on top. Serve im­me­di­ately.

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