A perfect mid-week supper dish that uses potatoes instead of the traditional rice or noodles.
Prep Time: 15 mins
Cook Time: 15 minutes
Serves: 2 people
Ingredients
225g lean rump or sirloin steak, cut into 10cm strips
450g potatoes, peeled and cut into bite-sized chunks
1 tablespoon sunflower oil
1 onion, peeled and sliced
1 large garlic clove, peeled and finely chopped
1 yellow or red pepper, cored, deseeded and sliced
50g mushrooms, sliced
5 tablespoons good, hot beef stock
3 tablespoons hoisin sauce
1 tablespoon sweet sherry
1 tablespoon freshly chopped parsley
Method
Boil the potatoes for 6-8 minutes, or until just cooked, drain and set aside.
Heat the oil in a large non-stick frying pan or wok until really hot and cook the beef strips for 1 minute. Add the vegetables and cook for 4-5 minutes, stirring frequently.
Mix together the stock, hoisin sauce and sherry, add to the pan, season and heat through for 1 minute.
Garnish with the parsley and serve with green vegetables.