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Sautéed of vegetables and beef

Light recipe
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: oriental
Keyword: beef, light, Sauteed, vegetables
Servings: 4 people

Equipment

  • wok/large deep frying pan

Ingredients

  • 800 g Beef fillets cut into thin strips
  • 1 Zucchini
  • 2 Carrots
  • 2 Spring onion
  • 2 green pepper
  • 2 Garlic clove
  • A bunch Parsley Fresh
  • olive oil extra virgin
  • To taste Salt
  • To taste Ground black pepper

Instructions

  • We start by washing the zucchini, drying it and removing the seeds.
  • Scrape off the carrot and wash it.
  • We also wash the peppers and clean it, removing the stem, the seeds and the white ribs from the inside.
  • Cut all vegetables into sticks.
  • We clean the spring onions removing the first layer, the end and the roots. We wash them and cut them in medium pieces.
  • Cut the beef fillets into thin strips. Reserve all these ingredients separately.
  • Heat a little oil in a wok or in a large, deep frying pan and first sauté the green pepper for a couple of minutes.
  • Add salt and pepper and remove it from the frying pan.
  • Repeat the same process with the rest of the vegetables.
  • Finally, combine them all and sauté them at the same time, reserving them.
  • Add the beef strips to the same frying pan with the chopped parsley, and sauté everything until it starts to brown.
  • Season with salt and pepper and add the vegetables.
  • Sauté for a minute and serve hot.

Notes

This recipe for vegetable and beef sautéing should not be left to cool too much once it is ready. It's best to serve it right after you've taken it off the heat, so you can fully appreciate the taste. If you want you can add one or two tablespoons of soy sauce to the meat, it will give it an oriental touch.