Pepper Steak With Balsamic Glaze And White Bean Puree

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The ingredient of Pepper Steak With Balsamic Glaze And White Bean Puree

• 2 x 400g cans white beans drained rinsed
• 1 garlic clove crushed
• 1 2 lemon juiced
• 1 2 teaspoon cracked black pepper see note
• 4 100g each beef sirloin steaks trimmed
• 2 teaspoons olive oil
• 2 tablespoons honey
• 1 2 cup balsamic vinegar
• 1 bunch broccolini steamed to serve
• 2 large carrots peeled cut into long thick sticks steamed to serve

The Instruction of pepper steak with balsamic glaze and white bean puree

• place beans garlic 1 tablespoon of lemon juice and 1 4 cup of cold water in a food processor process until smooth transfer to a small saucepan set aside
• season both sides of steaks with pepper heat oil in a large non stick frying pan over medium high heat add steaks cook for 1 1 2 to 2 minutes depending on thickness on each side for medium or until cooked to your liking remove to a plate cover loosely with foil set aside for 5 minutes to rest
• add honey to pan cook stirring for 1 to 2 minutes or until honey starts to caramelise add vinegar cook stirring occasionally for 3 to 4 minutes or until mixture thickens keep an eye on mixture as it can burn quickly
• meanwhile heat bean puree over low heat for 3 to 4 minutes or until warmed through divide puree among serving plates top with steaks drizzle balsamic glaze over steaks serve with broccolini and carrots

Nutritions of Pepper Steak With Balsamic Glaze And White Bean Puree

calories: 360 651 calories
calories: 9 2 grams fat
calories: 3 1 grams saturated fat
calories: 31 2 grams carbohydrates
calories: n a
calories: n a
calories: 33 2 grams protein
calories: 58 milligrams cholesterol
calories: 84 milligrams sodium
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calories: nutritioninformation