![](https://static.wixstatic.com/media/304b79_0ae7074809ff46af81da5963e4949488~mv2_d_2108_1939_s_2.jpg/v1/fill/w_147,h_135,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/304b79_0ae7074809ff46af81da5963e4949488~mv2_d_2108_1939_s_2.jpg)
Prepared by Duncan Edwards
Ingredients: step 1
6- 8 ozs Sirloin or Ribeye Steaks( your choice )
Season with salt and black pepper then set aside
Method:
On a very hot grill or Steak pan grill steaks for 5- 8 mins on each side for medium or longer based on your preferences.
must be prepared just in time to eat with vegs ( Do not cook and set aside)
Ingredients:
1/2 lb Green sweet Peppers, Julienne cut thinly.
1/2 Red sweet Peepers Julienne cutthinly
1/2 lb Carrot julienne cut 2 inches long cut thinly
1 large Onion julienne cut into 6 pieces
1 sprig of Celery sliced lengthwise then julienne cut 2 inches long
1 oz fresh Ginger cleaned and julienne cut thinly
2 cubes of beef Bullion
1 oz of cooking Red Wine
1/4 Oz Soy Sauce
1 tbs Butter
Salt and pepper tp taste
Method:
In a large hot skillet
Add butter when melt
add ginger,carrot, onion, celery and saute for 2 minutes stir frequently
Add beef bullion soy sauce simmer 2 minutes
Add both peppers and wine
add salt and pepper to taste (Do not cook the veges)
Place Veggies on a Serving platter add the Steaks on top sprinkle mint or parsley
Eat while hot. Enjoy