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W32 - Surcharge sprint: CORE RECIPE - paddington campaign - peruvian
inspired by lomo saltado
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Biefstukreepjes
250 gram
Dunne frieten
1.5 tl
Paprikapoeder
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
1 stuk(s)
Tomaat
½ stuk(s)
Groene paprika
½ zakje(s)
Peruaanse kruidenmix
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
Zelf toevoegen
½ el
Zonnebloemolie
½ el
[Zoutarme] sojasaus
½ el
Rodewijnazijn
naar smaak
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 220°C. Take the steak out of the fridge. Transfer the fries to a parchment-lined baking sheet and toss with the ground paprika and a pinch of salt. Bake for 20 - 25 minutes or until golden-brown, tossing halfway.
Meanwhile, crush or mince the garlic. Cut the onion and tomato into 6 parts. Cut the bell pepper into strips.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Heat a drizzle of sunflower oil in a wok or deep frying pan on medium-high heat. When the oil is nice and hot, add the steak strips and Peruvian-style spice mix and fry for 1 minute. Season with salt and pepper. Remove from the pan and set aside.
Add the bell pepper to the same frying pan and fry for 2 minutes. Then add the onion and garlic and fry for 3 - 4 minutes. In the meantime, finely chop the parsley. Add the tomato to the pan and fry for another 1 - 2 minutes, until softened.
Deglaze with the soy sauce and red wine vinegar. Season with salt and pepper. Turn off the heat and add the steak strips back in.
Divide the stir fry over the plates. Serve the fries alongside with mayonnaise to taste. Garnish with the parsley.
