Serves: 4
Cook Using: HobMethod
- For the best result, cook the beef in two batches. Heat half of the oil in a non-stick wok or frying pan until very hot then add half the beef, stir fry for 2 -3 minutes until brown, remove to a plate and repeat with the remaining beef.
- Return to the wok or frying pan and heat the remaining oil. Fry the onion until it begins to soften, then add the red pepper and courgette, cook for a minute stirring continuously.
- Pour chopped tomatoes, cherry tomatoes, dissolved stock cube in water, garlic, sugar and balsamic vinegar into the pan and bring to the boil, then reduce the temperature and simmer for 5 minutes.
- Return the cooked beef to the pan along with Cannellini beans and chopped parsley, cook for about 3 minutes before serving with crusty bread.
Ingredients
- 600 g Northern Ireland Farm Quality Assured rump steak trimmed and cut into thin strips
- 2 tbsp Olive oil
- 1 Medium red onion sliced
- 1 Red pepper
- 1 Courgette
- 1 x 400 g Tin of tomatoes
- 200 g Cherry tomatoes
- 1 Beef stock cube dissolved in 100ml of hot water
- 1 Clove garlic crushed
- 1 tbsp Sugar
- 2 tbsp Balsamic vinegar
- 1 x 400 g Tin of Cannellini beans drained and rinsed
- Handful of flat leaf parsley
To serve:
- Crusty bread
