Sliced steak with Mediterranean vegetables and mint
30 mins cooking time
3 tbsp of sliced almonds
400g steak, cut into strips
1 tbsp dried oregano
6 tbsp Carbonell Cereal & Fruit Oil
2 red onions, sliced
1 eggplant, diced
1 zucchini, halved and paste
½ bunch mint leaves, chopped
300ml Greek yoghurt
Toast the almonds in a dry frying pan for about 3 minutes until golden brown. Let cool on a plate. Sprinkle the steak with salt, pepper and oregano. Heat 2 tbsp Carbonell Cereal & Fruit Oil in a frying pan or wok and stir-fry the steak for 2 minutes on high heat. Remove the meat with a slotted spoon and set aside.
Heat the remaining oil in the pan and fry the onion for 3 minutes. Add the eggplant and cook for 3 minutes, then add the zucchini and cook for a further 3 minutes. Season with salt and pepper. Return the beef strips to the pan and heat through. Sprinkle with almonds and mint leaves, and serve with the yoghurt. Serve with couscous or bulgar wheat.
Extra tasty with pomegranate seeds.