Chunky Asian tomato and pepper relish with beef strips

Chunky Asian tomato and pepper relish with beef strips

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  • 4
  • Easy
  • 10 minutes
  • 30 minutes


  • 4 mixed peppers, chopped
  • 2 slicing tomatoes, chopped
  • 500 g Free-range beef, cut into strips
  • 2 T olive oil
  • 2 red chillies, chopped
  • 3 cloves garlic
  • 1 x 5 cm ginger, peeled and grated

Cooking Instructions

To make the relish, place olive oil in a saucepan over a medium to low heat with freshly chopped red chillies, garlic and the ginger.

Fry for 1–2 minues, or until fragrant.

Chop the mixed peppers and place in the pan. Add the chopped, slicing tomatoes and soya sauce. Fry for 15–20 minutes, adding more soya sauce if necessary.

Pan-fry the beef strips in olive oil for 3– 4 minutes, or until golden but still juicy.

Serve on a bed of fresh leaves and sliced red onion, with the chunky tomato and pepper relish on the side.

Season to taste.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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