Notes of smoked paprika, rich beef stock, and creamy crème fraîche come together to form the flavoursome sauce of this dish. By adding fried onion, peppers & juicy beef strips, the dish is elevated to ‘can’t put my fork down’ delicious. Sided with a smooth carrot mash for substance and an almond & greens salad for freshness.
Silky Bell Pepper Sauce & Beef
Silky Bell Pepper Sauce & Beef
with carrot mash & a side salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Balsamic Vinegar
- Beef
- Bell Pepper
- Bell Peppers
- Carrot
- Creme Fraiche
- Cucumber
- Free-Range Beef Strips
- Green Leaves
- Onion
- Onions
- Stock Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
CRACK ON WITH THE CARROTS
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
TAKING STOCK
In a small bowl, combine the stock mix with 20ml of water, making sure there are no lumps. Set side. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until soft, 3-4 minutes (shifting occasionally). Add 100ml of water and bring to a simmer. Reduce the heat and stir in the diluted stock mix. Simmer until thickened, 2-3 minutes (stirring occasionally).
SWEET ON SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the diced cucumber, and ½ the toasted almonds. Set aside.
FINISHING TOUCHES
When the sauce has thickened, add the cooked beef and simmer until heated through, 1-2 minutes. Stir in the crème fraîche and season.
DIG IN!
Plate up the vibrant carrot mash next to the saucy beef. Serve the dressed salad on the side. Sprinkle over the remaining almonds. Yum, Chef!
Carrot - 240g
Almonds - 10g
Free-range Beef Strips - 150g
Stock Mix - 20ml
Onion - 1
Bell Pepper - 1
Balsamic Vinegar - 10ml
Green Leaves - 20g
Cucumber - 50g
Crème Fraîche - 30ml
CRACK ON WITH THE CARROTS
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
TAKING STOCK
In a small bowl, combine the stock mix with 40ml of water, making sure there are no lumps. Set side. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until soft, 3-4 minutes (shifting occasionally). Add 200ml of water and bring to a simmer. Reduce the heat and stir in the diluted stock mix. Simmer until thickened, 2-3 minutes (stirring occasionally).
SWEET ON SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the diced cucumber, and ½ the toasted almonds. Set aside.
FINISHING TOUCHES
When the sauce has thickened, add the cooked beef and simmer until heated through, 1-2 minutes. Stir in the crème fraîche and season.
DIG IN!
Plate up the vibrant carrot mash next to the saucy beef. Serve the dressed salad on the side. Sprinkle over the remaining almonds. Yum, Chef!
Carrot - 480g
Almonds - 20g
Free-Range Beef Strips - 300g
Stock Mix - 40ml
Onion - 1
Bell Pepper - 1
Balsamic Vinegar - 20ml
Green Leaves - 40g
Cucumber - 100g
Crème Fraîche - 60ml
CRACK ON WITH THE CARROTS
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
TAKING STOCK
In a small bowl, combine the stock mix with 60ml of water, making sure there are no lumps. Set side. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until soft, 4-5 minutes (shifting occasionally). Add 300ml of water and bring to a simmer. Reduce the heat and stir in the diluted stock mix. Simmer until thickened, 3-4 minutes (stirring occasionally).
SWEET ON SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the diced cucumber, and ½ the toasted almonds. Set aside.
FINISHING TOUCHES
When the sauce has thickened, add the cooked beef and simmer until heated through, 2-3 minutes. Stir in the crème fraîche and season.
DIG IN!
Plate up the vibrant carrot mash next to the saucy beef. Serve the dressed salad on the side. Sprinkle over the remaining almonds. Yum, Chef!
Carrot - 720g
Almonds - 30g
Free-range Beef Strips - 450g
Stock Mix - 60ml
Onions - 2
Bell Peppers - 2
Balsamic Vinegar - 30ml
Green Leaves - 60g
Cucumber - 150g
Crème Fraîche - 90ml
CRACK ON WITH THE CARROTS
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
TAKING STOCK
In a small bowl, combine the stock mix with 80ml of water, making sure there are no lumps. Set side. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced peppers until soft, 4-5 minutes (shifting occasionally). Add 400ml of water and bring to a simmer. Reduce the heat and stir in the diluted stock mix. Simmer until thickened, 3-4 minutes (stirring occasionally).
SWEET ON SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the diced cucumber, and ½ the toasted almonds. Set aside.
FINISHING TOUCHES
When the sauce has thickened, add the cooked beef and simmer until heated through, 2-3 minutes. Stir in the crème fraîche and season.
DIG IN!
Plate up the vibrant carrot mash next to the saucy beef. Serve the dressed salad on the side. Sprinkle over the remaining almonds. Yum, Chef!
Carrot - 960g
Almonds - 40g
Free-range Beef Strips - 600g
Stock Mix - 80ml
Onions - 2
Bell Peppers - 2
Balsamic Vinegar - 40ml
Green Leaves - 80g
Cucumber - 200g
Crème Fraîche - 125ml
Woolies Products in this dish
