Beef goes well with almost any vegetables. Especially loved Bulgarian or Hungarian peppers, tomatoes, zucchini or squash. Very profitable and a little spicy look in this mini dish-vegetables – tender carrots, mini-corn. But with baby vegetables now a big problem, finding them is extremely difficult. Had to do without them. However, it is important that it was very tasty!
|Cooking time 60 minutes||Number of servings 6|
Onions cut into half rings.
Zucchini peel and seeds, cut into thin half-moons.
Carrots cut into small cubes.
Pepper to release the seeds and partitions, cut into half rings.
Tomato cut arbitrarily.
In a saucepan heat half the vegetable oil, fry the onions until transparent.
Add carrots, mix well.
Spread zucchini and peppers.
Add the tomato, salt, stir and cook 5 minutes without lid, then cover and simmer on low heat for about 15 minutes.
When the vegetables are ready, put them in the pan with the beef, add the oyster sauce, stir, to give vegetables and meat exchange flavors, pepper and if needed add salt and turn off.
Serve hot with any side dish, although the vegetables garnish to this dish is not really needed.
Beef; remove the membranes and all the excess.
Slice across the grain in thin medallions.