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Spicy Hot Beef With Iceberg By Johnnie Mountain

JohnnieMountain's picture
This dish is ideal for using the roast beef trimmings left over after a great Sunday lunch, alternatively use a ribeye steak, but make sure you cut it into thin strips.
  Iceberg lettuce head 1 Large
  Beef 200 Gram (Sunday Roast Trimmings Or Thinly Cut Ribeye)
  Garlic 2 Clove (10 gm), crushed
  Groundnut oil 50 Milliliter
  Chili flakes/1 chili, medium heat 1⁄2 Teaspoon
  Coriander 1 Teaspoon, chopped
  Salt To Taste
  Pepper To Taste

1) Pull off outer leaves of Iceberg and discard
2) Heat the oil in a frying pan over a medium/high heat
3) Put the garlic, beef and chilli into a pan
4) Fry for 1-2 minutes (if using raw meat a little longer)
5) Squeeze over the lime and sprinkle with coriander
6) Cut the iceberg into wedges approx. 3cm thick at the base
7) To serve, arrange the wedges onto a plate and pour the meat over the top

Recipe Summary

Preparation Time: 
5 Minutes
Cook Time: 
6 Minutes
Ready In: 
11 Minutes

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