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Beef salad with peppers
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 338
  • Fat about 19g
  • Carbohydrates about 14g
  • Protein about 26g
This is needed
This is needed for 4 people
  • olive oil for frying
  • 300 g mini peppers, halved, deseeded
  • 400 g yellow and red peppers, cut into strips
  • 2 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp water
  • 1 red chilli, deseeded, cut into pieces
  • 1 tsp sugar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 400 g rump steaks (à la minute)
  • 1 bunch basil, leaves torn off
  • 0.5 bunch flat-leaf parsley, leaves torn off
  • 30 g unsalted, shelled pistachios, roasted
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And that's how it's done
And that's how it's done
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.

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