1/2 kg of filet mignon, sliced into thin steaks (500 g)
1 cup of chopped red or green pepper in small pieces (80 g); or 1/2 cup of each (40 g each)
2 tablespoons of light soy sauce (25 ml)
1 tablespoon of grated ginger (5 g)
1 and 1/2 tablespoons of olive oil (3 g)
1 mashed garlic clove (2 g)
1 teaspoon of ground red pepper (5 g)
1/2 kg of filet mignon, sliced into thin steaks (500 g)
1 cup of chopped red or green pepper in small pieces (80 g); or 1/2 cup of each (40 g each)
2 tablespoons of light soy sauce (25 ml)
1 tablespoon of grated ginger (5 g)
1 and 1/2 tablespoons of olive oil (3 g)
1 mashed garlic clove (2 g)
1 teaspoon of ground red pepper (5 g)
In a shallow dish, mix all the ingredients (except the steaks) until they form a smooth sauce
Place the steaks in an anti-stick skillet over medium heat and cook both sides until the meat is golden brown
Then, spread the sauce over the steaks still in the skillet and cook for another 10 minutes or until the vegetables are tender
Remove from heat and serve immediately
Extra touch: for an authentic Korean flavor, substitute olive oil with toasted sesame oil and add 1 tablespoon of rice vinegar (3 g)
Side dish: serve this recipe with a packet of Uncle Ben's-style cooked rice (100 g) that can be prepared in 20 minutes in the microwave at high power.
