Pan Fried Potatoes, Peppers And Beef

Pan Fried Potatoes, Peppers And Beef

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Servings: 4
Calories: 565


  • 2 large waxy potatoes
  • 2 large yellow peppers
  • 4 cloves garlic peeled
  • 1 red chilli pepper
  • generous pinch oregano
  • 2 tbsp finely chopped parsley
  • 14 oz thickly sliced beef fillet
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp light olive oil
  • salt and pepper


  • Peel the potatoes and cut into small cubes. Blanch in a large pan of boiling salted water for 5 minutes, drain and leave to cool. Cut the peppers in half, remove the stalks, seeds and white membrane and slice into wide strips. Cut these into approx. 1 1/2 in (4 cm) lengths.
  • Heat the extra-virgin olive oil in a large frying pan or wok and saute the garlic cloves, crushed with the flat of a knife but still left whole, together with the peppers.
  • Add the finely chopped chilli pepper, the oregano and half the parsley. Cook over a fairly high heat for 2 minutes. Sprinkle with a pinch of salt, saute for another minute and add the potatoes. Stir, cover the pan and cook over a low heat for 10 minutes, stirring every few minutes.
  • Cut the beef fillet into small cubes and season these with salt and freshly ground black pepper. Heat the light olive oil over a high heat in a large, non-stick frying pan until very hot; add the beef and stir-fry for 1 minute.
  • Add to the potatoes, stir for a few seconds and then take off the heat. Sprinkle with the remaining parsley and serve at once on heated individual plates.
Calories: 565 kcal
Carbohydrates: 24 g
Protein: 21 g
Fat: 43g
Saturated Fat: 12 g
Cholesterol: 69 mg
Sodium: 59 mg
Potassium: 936 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 397 IU
Vitamin C: 150 mg
Calcium: 36 mg
Iron: 4 mg
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