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STEAK WITH BALSAMIC VINEGAR |
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Preparation time:
10 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
275
(per serving)
Fat:
6
g (per serving)
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Ingredients
500 g baby potatoes
125 ml balsamic vinegar
4 sprays light sunflower oil
250 g piece fillet steak
720 g pkt mushroom stir-fry vegetables
1 yellow pepper, finely sliced
2 tsp sesame seeds
Cook the potatoes in boiling water for 20 minutes, until tender. Meanwhile put the balsamic vinegar into a pan and boil rapidly, until it's reduced by half and has thickened. Set aside to cool.
Drain potatoes and slice. Season with salt and pepper and keep warm.
Heat a wok until really hot, coat with 2 sprays of oil. Cook steak for 2 to 3 minutes, for medium rare steak, 3 – 4 minutes for medium and 4 to 5 minutes for well done. Remove from the pan. Cover with foil and keep warm.
Heat wok again and coat with another 2 spays of oil. Stir-fry the mushroom stir-fry vegetables and yellow pepper for 5 minutes until just tender.
Stir in balsamic vinegar and sliced potatoes to combine.
Divide the stir-fry between the bowls. Thinly slice steak and serve on top of stir-fry. Sprinkle over sesame seeds.
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