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Beef with peppers

Meat25 minutes4 people160 calories
1/52/53/54/55/5 (20 votes)
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By Mayra Fernandez Joglar

This recipe for beef with peppers is one of the simplest in our recipe book and also combines well with countless dishes.

The tamari gives you that oriental touch how much we like it. In addition, celiacs can prepare it without problems because it is gluten free.

Another reason I love this recipe is because it is ready in less than 30 minutes. And is that eating well is not at odds with spending your life in the kitchen.

Let's go for the recipe!!

Beef with peppers

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With this recipe you will have a meat-based dish ready in less than 30 minutes.

Beef with peppers
  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 160
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 270 green pepper
  • 40 g olive oil
  • 500 g of veal fillets
  • 50 g of water
  • 1 tablespoon (dessert size) cornstarch
  • 35 g of tamari
  • 25 g of white wine
  • Sal Island
  • Pepper

Preparation

  1. We clean the green peppers well, also removing the inner seeds. We cut them into strips that are not too long and not too thin.

  2. We place the butterfly on the blades, pour the oil into the glass and put the pepper strips. We cook them for 5 minutes, 120º, spoon speed.

  3. Meanwhile, we are also cutting the fillets into strips that are neither too thin nor too thick.

  4. Once the time is up, we add them to the glass, trying not to stay in a block. We season and program 15 minutes, 120º, spoon speed. Halfway through cooking we can stop the machine and stir with the spatula to undo the possible blocks of meat that have formed.

  5. Next, we melt the cornstarch in the water and add it to the glass along with the tamari and the white wine. We cook for 5 minutes, 100º, spoon speed.

  6. To finish, we distribute the content in 4 containers and sprinkle a little sesame before serving.

Notes

For this recipe I have used Italian green pepper which has the most delicate meat. That is why it is important that the strips are not too thin, so we will prevent them from falling apart. If you use normal green pepper you will have to add a couple more minutes in step 2.

More information - Scallops in gluten-free sweet and sour sauce

Adapt this recipe to your Thermomix model


Discover other recipes of: Meat, Celiac, Easy

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