Dana Kuşbaşı Sote (Diced Beef Sauté with Peppers and Yoghurt)
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Ingredients
- 500 g beef rump steak
- 1 red pepper
- 1 green pepper
- 1 onion, finely sliced
- 2 garlic cloves
- 150 g natural yoghurt
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 29.7 g
- Carbohydrate
- 9.9 g
- of which sugars
- 7.7 g
- Fat
- 19.4 g
- of which saturates
- 6.4 g
- Fibre
- 2.1 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan until very hot and cook the beef rump steak, cut into cubes, for 3-4 minutes until browned on all sides; lift out and set aside.
- 2
Add the onion, garlic cloves and both peppers to the pan and cook for 6 minutes until softened.
- 3
Return the beef to the pan and cook for a further 1-2 minutes until cooked to your liking with no pink remaining if you prefer it well done.
- 4
Season with salt and black pepper and serve with the natural yoghurt spooned over.
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