Beef,Courgette and Yellow Pepper Rolls Beef,Courgette and Yellow Pepper Rolls

Beef,Courgette and Yellow Pepper Rolls

Healthy light lunch using thin cut sirloin or minute steaks wrapped around courgette and pepper strips with a sweet soy glaze.

prep time
15 mins

cook time
20 minutes

serves
4 people

Ingredients

  • 8 lean thin cut sirloin or minute steaks
  • 30ml/2tbsp sunflower oil
  • 1 large yellow pepper, deseeded and cut into strips
  • 2 medium courgettes, cut into matchsticks
  • 60ml/4tbsp light soy sauce
  • Salt and freshly milled black pepper
  • 3 spring onions, cut into long thin strips
  • 60ml/4tbsp sherry or white wine vinegar
  • 20ml/4tsp caster sugar

Method

  1. Place the steaks on a large chopping board, cover with a large piece of cling film or greaseproof paper and flatten well with a rolling pin or meat hammer to about 5mm/¼inch thick. Season.
  2. Heat half the oil in a large non-stick frying pan and cook the peppers and courgettes for 2-3 minutes until lightly golden. Add half the soy sauce and cook for a further 30 seconds.
  3. Divide the peppers, courgettes and raw spring onions evenly over the steaks. Roll up tightly into bundles and secure with a cocktail stick.
  4. Wipe the pan clean and heat the remaining oil. Cook the beef rolls for 4-6 minutes until brown on all sides, removing the cocktail sticks halfway through cooking. Transfer to a plate and keep warm.
  5. Add 60ml/4tbsp water to the pan with the remaining soy sauce, vinegar and sugar and cook for 1-2 minute until the sauce thickens. Return the beef to the sauce and heat through for a further 2-3 minutes.
  6. Serve with a rice salad.