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Stir-fried beef with winter pesto on gnocchi

Stir-fried beef with winter pesto on gnocchi

5 minutes

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Stir-fried beef with winter pesto on gnocchi

By Maranda Engelbrecht

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

250 g good quality tender steak
olive oil
sea salt and freshly ground black pepper

For the winter pesto, pound or process

50 g Italian parsley, torn
3 cloves garlic, smashed
¼ cup roasted pecans, broken
½ cup olive oil
½ cup grated goat’s-milk or Italian pecorino
Italian pecorino
sea salt and freshly ground black pepper
500 g gnocci, cooked, to serve

Method

Thinly slice the steak, discarding any fat. Quickly stir-fry, in batches if necessary, in a minimum of hot oil, until nicely browned but still pink and tender. Season to taste.
To serve, spoon the steak and any juices over servings of gnocchi. Top with a heap of pesto. Toss together at the table.
Variations: Try chicken or calamari strips if you don’t fancy beef.
Per serving: 3885.3kJ, 26.9g protein, 63.9g fat, 30.6g carbs