Beef recipes
Hot and sweet Peri Peri beef strips with noodles
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27 min
Serves 4
Mexican
Ingredients
- 1–2 tbsp olive oil 15–30 ml olive oil
- 1 medium red onion, chopped 1 medium red onion, chopped
- 14 oz beef (400 g; use ant cut for stir fry; cut in thin, 1 inch long strips) 395 g beef (400 g; use ant cut for stir fry; cut in thin, 1 inch long strips)
- 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
- 3 oz mini corn (80 g) 85 g mini corn (80 g)
- 3 oz red cabbage (80 g; thinly sliced) 85 g red cabbage (80 g; thinly sliced)
- 4 1/4 fl oz Peri Peri sauce (125 ml; see recipe below) 125 ml Peri Peri sauce (125 ml; see recipe below)
- 3 tbsp honey (45 ml) 44 ml honey (45 ml)
- Salt and black pepper to taste Salt and black pepper to taste
- 1 1/2 cup egg noodles (375 ml) 360 ml egg noodles (375 ml)
Method
Heat the olive oil in a pan over medium high heat, add the onions and saute until translucent. Add the beef strips and cook for 3-5 minutes, stirring constantly. Add the peri peri sauce and honey and stir well. Add the green and red peppers, corn and cabbage, season with salt and black pepper to taste and cook for 6 - 8 minutes more, stirring constantly. Remove from heat and set aside.
Cook the noodles in boiling water according to directions on the packaging. Drain well, empty in the cooked beef and vegetables and toss well.
Serve immediately.
Cook the noodles in boiling water according to directions on the packaging. Drain well, empty in the cooked beef and vegetables and toss well.
Serve immediately.
Cook's notes
Peri Peri sauce recipe
Ingredients
4 fresh hot chile peppers (jalapeno, poblano or similar), chopped
8 Tbsp lemon juice or lime juice
10 - 12 Tbsp olive oil (or more to achieve desired consistency)
1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)
2 tsp garlic powder
2 Tbsp paprika
2 tsp salt
2 Tbsp dried oregano (or to taste)
Directions
Combine all ingredients in a blender and process to a smooth paste. Taste and adjust with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavors to develop.
Note
You can also use a bottle of Nando's hot peri peri sauce if you do not have the time to make your own sauce.
Ingredients
4 fresh hot chile peppers (jalapeno, poblano or similar), chopped
8 Tbsp lemon juice or lime juice
10 - 12 Tbsp olive oil (or more to achieve desired consistency)
1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)
2 tsp garlic powder
2 Tbsp paprika
2 tsp salt
2 Tbsp dried oregano (or to taste)
Directions
Combine all ingredients in a blender and process to a smooth paste. Taste and adjust with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavors to develop.
Note
You can also use a bottle of Nando's hot peri peri sauce if you do not have the time to make your own sauce.
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