Caramelised Beef Stir Fry with Tricoloured Capsicum
Serves 4
Ingredients
500g(17oz) scotch fillet
2 cloves garlic crushed
2 tablespoons Brookfarm Premium Grade Natural Macadamia Oil
3 teaspoons sugar
1/2 yellow capsicum
1/2 red capsicum
1/2 green capsicum
For the Marinade
1 clove garlic finely chopped
2 teaspoons soy sauce
1 tablespoons dry sherry
1 tablespoon Brookfarm Lime & Chilli infused Macadamia Oil
1 teaspoon coarse ground black pepper
1 teaspoon raw sugar
For the Garnish
1 tablespoon chopped coriander
1 tablespoon chopped mint
Method
- Combine marinade ingredients in a bowl. Cut fillet into small 2cm cubes and add to marinade turning well to make sure meat is well coated. Set aside in fridge for a couple of hours.
- Cut capsicums lengthwise into thin slivers and set aside.
- Heat 1 tablespoon Brookfarm Natural Macadamia Oil in wok and add crushed garlic. When oil is hot add beef cubes a couple of tablespoons at a time shaking to make sure they are browned on all sides but still rare in centre.
- Remove meat from heat to a plate and repeat using the last of the Natural Macadamia Oil until all beef has been cooked.
- When all beef is cooked return the cooked beef you have set aside to the pan, add sliced capsicum and sprinkle with raw sugar. Cook over high heat until juices caramelise and glaze the beef cubes.
To Serve:
Serve on a bed of steamed rice and garnish with fresh chopped coriander and mint.