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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Silky Bell Pepper Sauce & Beef?
The preparation time for Silky Bell Pepper Sauce & Beef with carrot mash & a side salad is between 20 and 35 minutes.
What is the total time required to make Silky Bell Pepper Sauce & Beef with carrot mash & a side salad?
The total time required to make Silky Bell Pepper Sauce & Beef with carrot mash & a side salad is between 40 and 55 minutes.
How many servings does Silky Bell Pepper Sauce & Beef provide?
4 servings
What are the main ingredients in Silky Bell Pepper Sauce & Beef?
Almonds, Balsamic Vinegar, Beef, Bell Pepper, Bell Peppers, Carrot, Creme Fraiche, Cucumber, Free-Range Beef Strips, Green Leaves, Onion, Onions, Stock Mix
What is the nutritional information of Silky Bell Pepper Sauce & Beef?
Calories: 596, Carbs: 51 grams, Fat: grams, Protein: 44.7 grams, Sugar: 23.4 grams, Salt: 354 grams
How do I prepare Silky Bell Pepper Sauce & Beef?
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. 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! 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.
What should be prepared from my kitchen to make Silky Bell Pepper Sauce & Beef?
Almonds, Balsamic Vinegar, Beef, Bell Pepper, Bell Peppers, Carrot, Creme Fraiche, Cucumber, Free-Range Beef Strips, Green Leaves, Onion, Onions, Stock Mix
How many calories does Silky Bell Pepper Sauce & Beef have?
596 calories
How much fat content does Silky Bell Pepper Sauce & Beef have?
grams
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