Operation Transformation's South American Stir Fry is a quick & easy dinner to make tonight!
Ingredients
- 250g sirloin/fillet steak, cut into strips
- 300g potatoes, peeled and chopped into cubes
- 1 tomato, halved and cut into lengths
- 1 red pepper, deseeded and sliced
- 1 orange pepper, deseeded and sliced
- ½ red onion, cut into wedges
- 2 cloves of garlic, crushed
Food Staples:
- 75mls reduced sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
Food Staples:
- 3 teaspoons rapeseed oil
- Handful coriander leaves, chopped
- 1 teaspoon chilli powder (Optional)
Method
- Preheat the oven to 180C / 160C fan / gas mark 4
- Over a medium heat, add a pot of cold water and add the potato cubes. Par boil the potatoes for approximately 5 – 10 minutes
- Spread 1 teaspoon of rapeseed oil on a baking sheet and place your drained par boiled potatoes on the sheet
- Drizzle 1 teaspoon of rapeseed oil over potato cubes
- Place potato cubes in the oven and cook for 20 – 30 minutes until browned and crispy on the outside
- To make the marinade mix the balsamic vinegar, Worcestershire sauce, dried oregano, soy sauce and cumin in a bowl. Mix this marinade well
- Add the steak slices to the marinade. If you have time to leave this overnight it will add to the flavour.
- Place 1 teaspoon of rapeseed oil in a wok or pan on high heat. Add the marinated meat to the wok or pan, leaving some of the marinade behind in the bowl
- Reduce the heat slightly and cook the meat until brown on the outside
- Add the garlic, chopped onion and cook for 1 minute while stirring. Add the chopped peppers
- Add the tomato slices, chilli powder and remaining marinade to the pan and stir for several minutes
- Serve the steak mixture with the cubed potatoes and garnish with coriander
