INGREDIENTS
- ½ teaspoon garlic powde
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- ¼ kg boneless beef steak, trimmed and cut into very thin bite-size strips
- 2 teaspoons vegetable oil
- 2 medium yellow or green sweet peppers, cut into thin bite-size strips
- 3 tomatoes diced
- 2 tablespoons chilli powder
- 1 medium onion, halved and thinly sliced
- 1 ½ cups beef stock
- ¼ cup light sour cream (optional)
- ½ teaspoon finely shredded lime peel (optional)
- ½ of an avocado, seeded, peeled and chopped (optional)
- ¼ cup fresh cilantro (dhania) – (optional)
Preparation Method
- Light your Envirofit SuperSaver Charcoal Jiko using little charcoal.
- In a medium bowl combine garlic powder, chilli powder cumin, paprika and cayenne pepper. Add steak strips and toss to coat. Heat a deep skillet over medium – high heat (by slightly closing the SuperSaver air regulator).
- Half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips. Set it aside.
- Add the oil to another pan. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add stock and tomatoes. Bring to a boil. Stir in steak strips and heat through.
- To serve, pour the soup into bowls. If desired, serve with a dollop of cream and sprinkle with lime peel. Top with avocado and dhania.
- Serve with rice and see your family enjoy and want more!
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