Heat the oil in a non-stick frying pan. Add the peppers and mini peppers, stir fry for approx. 10 mins and place approx. 60 g in a measuring cup. Place the remainder of the peppers on a plate.
Puree the vinegar, oil, water, garlic, chilli, sugar, paprika and salt with the peppers in the measuring cup. Set aside approx. 3 tbsp, mix the remainder of the dressing with the peppers.
Heat the oil in the same pan. Salt the meat, add to the pan, fry for approx. 1½ min. on each side. Remove, cover and leave to rest for approx. 2 mins. Cut the meat into strips, arrange on top of the peppers and garnish with the basil and parsley, then drizzle with the reserved dressing and top with the pistachios.