INGREDIENTS
500 g sliced beef
250 ml red wine
2 tbsp Marinade
2 shallots, large
2 tbsp balsamic vinegar
2 tbsp sweet & sour sauce
1 tsp sea salt
1 carrot, large
1 sweet potato, small
1 red pepper
1 yellow pepper
1 bunch of spring onions
2 tablespoons sunflower oil
fresh coriander as required
Preparation
Preparation the day before:
Mix the marinade, balsamic vinegar, sweet & sour sauce and salt in a large bowl. Add wine and stir. Add the meat and leave in the fridge overnight.
Preparation: Cut the carrot, sweet potato and pepper into strips approx. 2 cm wide. Wash the spring onions and coriander and cut into pieces approx. 1 cm long (including the green part). Lift the marinated meat out of the marinade and add it to the pan. Reserve half of the liquid marinade and simmer the other half with the meat in the pan over medium heat until thickened. Let the meat cook. Add the other half of the liquid marinade and the chopped vegetables and continue to simmer for approx. 5-10 minutes. Test for salt and balsamic acidity, and adjust seasoning as needed.
Season with coriander and serve with jasmine or basmati rice. Fold the peanuts into the prepared salad ingredients and serve.
