Caramelised Beef & Capsicum Subs
with Sour Cream, Balsamic Salad & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
1
Capsicum
250 g
Beef Strips
1 packet
Sour Cream
(Contains: Milk; )
2
Brioche Hotdog Buns
(Contains: Milk, Eggs, Wheat, Gluten, Soy; May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Thinly slice capsicum. Thinly slice onion (see ingredients). • Slice brioche hotdog buns in half lengthways. • Discard any liquid from beef strip packaging and season with salt and the cracked pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook capsicum, until tender, 4-5 minutes. • Add beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to bowl with onion, stir to combine and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Toast hotdog buns as desired. • In a medium bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Spread bottom half of hotdog buns with smokey aioli, then top with beef-capsicum mixture. • Divide beef and caramelised onion subs and salad between plates. Serve with sour cream. Enjoy!
