Tender beef with sweet and sour peppers

Description

Beef has always been associated with my very long cooking, braising or roasting, as in regular deli meat marble steak will buy it, and the steak to say the least not cheap. So, I started looking for this marinade, after which the beef is cooked in minutes. And found. Try to offer quite a spicy dish with an Oriental touch

Ingredients

Beef

1 кг
Water

250 мл
Soy sauce

150 мл
Chili

60 г
Garlic

3 зуб.
Honey

50 мл
Ginger

40 г
Soda

1 ч. л.
Starch

1 ч. л.
Cilantro

1 пуч.
Pepper

2 шт
Red onion

2 шт
Sugar

1 ст. л.
Salt

1 щепот.
Black pepper

1 щепот.
Olive oil

3 ст. л.
Basil

4 веточ.
Vinegar

2 ст. л.

Cooking

The preparation time excluding the marinating. The meat is cut into thin strips, both on ABC. Prepare the marinade, add the meat, mix and leave to marinate for three hours at room temperature.

I marinate a lot of meat, and then together with the marinade laid out in containers and put them in the freezer. Soda in the marinade we put to soften the beef, is such a technique used by the chef, soda after roasting is absolutely not felt, and fried the meat literally 2 minutes. So perfect for unexpected guests or a full dinner. 10 minutes defrosting in the microwave, during this time, you can build a side dish, and 2 minutes to roast. Total: 15 minutes dinner is on the table.

Put the pan to heat up over high heat. Literally add 1 tsp olive oil and spread the meat. You need to heat the pan so that the meat hissed and skvarcha. Stirring constantly fry for two minutes.

And now sweet and sour peppers. Take two pieces of fleshy Bulgarian pepper, two pieces medium red onion, you can substitute regular, the main thing juicier and sweeter.

Onion cut into feathers, I somehow think that the way it is sweeter and juicier

Chop the pepper. First, cut the tails and put it.

And then cut all the fleshy part leaving only seeds with veins

And cut into thin strips

In a hot frying pan, pour olive oil, put the onion with the pepper and add 1 tbsp. L. sugar. This will help the vegetables get caramelized and soften them.

Fry for about five minutes and pour in the wine vinegar, add a pinch of salt and ground black pepper. Wait until the vinegar is evaporated, turn down the gas fire on low and simmer for another minute. Then add a couple tsp olive oil and finely chopped green Basil. Ready.

The meat is tangy, so adjust the spiciness of the chili paste, it can do not add as ginger, a matter of taste.

Bon appetit!!!

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