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Colorful Vegetables with Beef Steak and Fantasy Sauce

5 from 6 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 17 kcal

Ingredients
 

  • 1 medium large Beef steak
  • 1 medium-sized Fresh chicory
  • 3 leaves Chinese cabbage fresh
  • 1 Red Red pointed peppers
  • 1 Medium sized Zucchini green
  • 1 good swig Cream or coconut milk
  • 1 size Freshly diced shallot
  • 2 big toes Garlic fresh
  • 2 thick slices Fresh ginger
  • 1 Juice one Fresh tangerine
  • 1 Teaspoon. Green tai paste
  • 2 Teaspoon. Extra virgin olive oil
  • 1 middle Fresh tomato
  • 3 black Olives with a stone

Instructions
 

The vegetable

  • Cut the chicory into quarters, turn the zucchini through the spiral cutter, slice the red peppers very finely, cut the shallot into fine rings. With a teaspoon of olive oil I lightly fry the chicory and the zucchini spaghetti, as well as the Paprika and the shallot. Yes, and please cut the tomato in eighths. Add it last. Blanch the Chinese cabbage in salt water. And put aside.

The steak

  • I seared it on the left and right without any fat. I serve the blanched Chinese cabbage leaves on the plate, I put the vegetables in the middle of the leaves. Since there is some gravy, I pour some cream or if you don't have a lot of coconut milk, let it boil down a little, add the other clove of garlic to the sauce, stir the teaspoon of tai paste, season the chilli mix spice from the sauce with tangerine juice Grind the mill to do this.
  • Taste. Cut the meat into slices, now I give a little olive oil over the vegetables, Then a lot, Oh, I still have black olives from Greece, they go very well with it.
  • Yes and that's it. Unfortunately, I don't always look at the clock, I admit. But I estimate in about 25 minutes. it would be possible.

Nutrition

Serving: 100gCalories: 17kcalCarbohydrates: 2.4gProtein: 1.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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