Beef courgette yellow pepper rolls recipe
Beef Courgette Yellow Pepper Rolls recipe
Ingredients
| 8 | lean thin cut sirloin or minute steaks |
| 2 tbsp | sunflower oil |
| 1 large | yellow pepper, deseeded & cut into strips |
| 2 medium | courgettes, cut into matchsticks |
| 4 tbsp | soy sauce |
| salt & pepper | |
| 3 | spring onions, cut into long thin strips |
| 4 tbsp | sherry or white wine vinegar |
| 4 tsp | caster sugar |
Instructions
Place the steaks on a large chopping board, cover with a large piece of cling film and flatten with a rolling pin or frying pan to about 5mm thick. Season.
Heat half the oil in a non-stick frying pan and cook the peppers and courgettes for 2-3 minutes until lightly golden. Add half the soy sauce and cook for a further 30 seconds. Divide the peppers, courgettes and spring onions evenly over the steaks. Roll up tightly into bundles and secure with a toothpick.
Wipe the pan clean and heat the remaining oil. Cook the beef rolls for 4-6 minutes until brown on all sides, remove toothpicks and keep warm on a plate.
Add 4 tbsp of water to the pan with the remaining soy sauce, vinegar and sugar and cook for 1-2 minutes until the sauce thickens. Return the rolls to the sauce and heat through for a further 2-3 minutes.
Serve with a rice salad.
Preparation time:
ca. 20 min
medium
n/a
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