500g of MITT Bifanas
50ml of olive oil
3 cloves of garlic
1 teaspoon of paprika
¼ of green pepper
¼ of red pepper
¼ of yellow pepper
2 tbsp of soy sauce
Salt (as needed)
Pink pepper (as needed)
Lemon juice (as needed)
Marinate the MITT Bifanas with 2 laminated garlic cloves, sweet pepper and lemon juice, for 20 minutes. Cut the courgette into half moons and the peppers into thin strips.
Begin by sautéing 1 clove of chopped garlic in a little olive oil and add the peppers until they soften. Then add the courgette and let sauté for a few minutes until softened. Add the soy sauce and let reduce for 2 minutes.
In a frying pan, put a dash of olive oil, let it warm up well and colour the steaks, seasoning with a little salt.
Place the vegetable sauté on a plate, cut the steaks into strips and arrange on top. Finally, season with a little pink pepper and salt.
Previous ProjectMITT Bifanas with Mushrooms and Leek à la brás
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