This is a delicious combination of crispy veggies, beef and homemade herb pesto sauce. This dish is very quick and extremely easy to make.
The recipe is taken from The Complete Book of Everyday Classics by The Australian Women's Weekly.
Ingredients:
400 g beef steak, thinly sliced
1 clove garlic, crushed
2 medium carrots, shredded
1 medium red pepper
1 medium yellow pepper
200 g sugar snap peas
125 ml beef stock
Herb pesto:
1,5 cups firmly packed fresh basil leaves
1/4 cups firmly packed fresh oregano leaves
25 g grated parmesan or grana padano cheese
60 ml olive oil
60 ml single cream
1 clove garlic, crushed
1 tbsp balsamic vinegar
2 tbsp water (optional)
Method:
Remove seeds from the peppers and slice them coarsely.
Heat oil in wok or large frying pan. Stir-fry beef and garlic until beef is browned. Remove the beef from wok and set aside.
Stir-fry carrot and peppers until tender.
Return beef mixture to wok with peas and stock, stir until hot.
To make herb pesto, blend or process herbs, cheese, oil, cream garlic and vinegar until combined, Add water if necessary.
Transfer mixture to small saucepan ,stir over low heat without boiling, until heated through and thickened.
Serve stir-fry with warm herb pesto (add some herbed potatoes if desired).
Bon Appetit!
