Pan-Fried Steak Strips
with Red Pepper Rice and Honey Lime Dressing
Zesty, sweet and sticky with a kick of Mexican spice, our pan-fried steak strips are packed with deliciousness. Think juicy, charred pepper, onion sizzled with garlic and tomato and rice bubbled with stock for an intensely rich flavour all whipped up and on plates in 25 minutes. Winner winner, steak for dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
240
Beef Strips
1
Chicken Stock Powder
150
Basmati Rice
1
Mexican Style Spice Mix
15
Honey
1
Onion
30
Tomato Puree
2
Garlic Clove
1
Lime
Not included in your delivery
2
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Halve the pepper, remove the core and seeds, thinly slice, then chop the slices into 3 pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Pop the steak strips in a bowl with the lime zest and half the Mexican spice. Add the oil (see ingredient list for amount) and a pinch of salt and pepper. Mix well, set aside. IMPORTANT: Wash your hands after handling raw meat.
Heat a drizzle of oil in a large saucepan on high heat. When hot, add the pepper pieces and a pinch of salt and pepper. Fry until charred, 4-5 mins, stirring very occasionally, so the peppers get some colour on them. Once charred, remove from the pan to a bowl and set aside. Put the pan back on the heat, reduce the heat to medium.
Add a drizzle of oil if the pan is dry. When hot, add the onion, fry until softened, 4-5 mins, stirring occasionally. Add the tomato puree, garlic and remaining Mexican spice. Cook, stirring for 1 minute.
Stir in the rice and pour in the water (see ingredient list for amount), the chicken stock powder and the charred peppers. Stir everything together, and bring to the boil. Lower the heat to medium, pop a lid on the pan and leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
6-7 mins before your rice is ready, pop a frying pan on medium high heat (no oil). While the pan gets hot, squeeze the lime juice into a large bowl, add the honey and stir together. Once the pan is really hot, add the steak strips and stir-fry until browned on the outside, 3-4 mins. IMPORTANT: The steak is cooked when brown on the outside. Remove the strips to the bowl with the honey and lime. Stir to coat, then set aside for a couple of mins.
Fluff up the rice with a fork, then stir in the steak along with all the resting juices in the bowl to the rice. Taste and add salt and pepper if you feel it needs it. Spoon into bowls. Enjoy!
