When preparing steak, I like to use the most tender part of beef which is fillet steak but you can also use top side or rump steak – whichever you find at your local butchery. All you will need is give it more time to marinate and tenderize.
What you’ll need
1 teaspoon garlic ginger paste
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon soy sauce
1 lemon juice
1 green pepper cut into strips
1 yellow pepper cut into strips
1 onion sliced
1 carrot strips
1/2 kg beef steak thinly sliced
1/4 cup white vinegar
Salt to taste
What to do:
Soak the beef steak with vinegar, black pepper, garlic ginger paste, soy sauce, honey, salt and lemon juice, mix well ensuring that the marinade coats all over the steaks and let marinate at least 6 hours.
Lay the beef steak flat on a tray and then arrange the veggies on the steak, then roll the steak and thread using some toothpicks to ensure that the veggies stays intact, continue the process with the rest of the beef steaks. Retain the excess marinade to make the sauce. Pour the marinade in a sauce pan and cook until reduced and thick. Use it later as a glaze for the beef.
On a skillet over medium heat pour some olive oil. Pan fry the filled steaks until golden brown turning them frequently so that they cook and brown on all sides for about 5 to 8 minutes. Brush the glaze on top of the cooked steaks and Garnish the plate on the side using the same glaze for plate presentation. Serve hot.