Italian beef and broccoli sauté

    45 minutes

    Broccoli, tomatoes, peppers and capsicum contribute vitamin C to this low-kilojoule dinner. Broccoli adds plenty of calcium and the beef some vitamin B6.

    1 person made this

    Serves: 4 

    • 3 pickled peppers
    • 375 g trimmed beef sirloin, thinly sliced
    • 2 tablespoons balsamic vinegar
    • 2 cloves garlic, finely chopped
    • 2 teaspoons olive oil
    • 1 red onion, thinly sliced
    • 1 yellow or red capsicum, cut into slivers
    • 6 cups (about 600 g) small broccoli florets
    • 3⁄4 teaspoon dried oregano
    • 300 g cherry tomatoes, halved
    • 1⁄3 cup chopped fresh basil

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Mince one pickled pepper. In medium bowl, combine minced pepper, beef, vinegar and garlic. Let stand for 15 minutes. Meanwhile, dice remaining pickled peppers.
    2. In large frying pan, heat oil over moderate heat. Add onion and capsicum, cook for 5 minutes. Add broccoli and oregano, reduce heat to moderately low, cover and cook, stirring occasionally, for 10 minutes or until broccoli is crisp-tender.
    3. Push vegetables to one side, increase heat to moderately high, and add reserved pickled peppers and beef with its marinade. Sauté for 2 minutes. Add cherry tomatoes and basil, and sauté for 2 minutes or until heated through.

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