Summary

Ingredients

• 2 beef steak (s)
• 250 g cocktail tomatoes
• 1 handful tomato (s), dried, not pickled in oil
• 1 handful black olives, pitted
• 2 onion (s), red
• 1 red pepper
• 1 dash balsamic vinegar
• 1 dash agave syrup
• Oil for frying
• salt and pepper
• herbs Provence

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Instructions

1. Cut the steaks, sun-dried tomatoes and peeled onions into not too small pieces. Wash and quarter the cherry tomatoes. Drain the olives well. Remove the peppers and cut the pod into fine pieces.
2. Oil in a wok pan or similar Heat and fry the steak meat. Add onions and hot peppers and let translate. Season with pepper, salt and herbs from Provence. Stir in the sun-dried tomatoes, cocktail tomatoes and olives. Heat briefly and deglaze with balsamic vinegar. Add a small dash of maple syrup or agave syrup. Stir, reduce the heat and simmer for about 5 - 10 minutes.
3. If you like, you can sprinkle grated parmesan on top.
4. Approx. 664 Kcal per serving.