Sizzling Beef & Pepper Flatbreads

Prep: 20 mins

Cook: 10 mins

Slices of sweet pepper and tender strips of beef are a versatile dream team, and for this dish they’re fried with mild curry spices and tender spinach leaves. Served on homemade flatbreads enriched with crème fraîche and fragrant caraway seeds.

This recipe is a:

See this week's box.

858 kcal
(per portion)

Ingredients you'll need

300g flour
1 x 200g crème fraîche
4 tsp caraway seeds
2 tsp baking powder
4 onions
2 red pepper
2 green pepper
2 chilli
2 garlic clove
500g beef stir-fry strips
2 tbsp mild curry powder
100g baby leaf spinach
2 lemon

From your kitchen

Sea salt
2-4 tbsp cold water
2 tbsp olive oil
Freshly ground pepper

You'll need

Large frying pan or wok
Medium frying pan

Step by step this way

1.
Start by making the flatbread dough. Tip most of the flour into a bowl (save a pinch or 2 for shaping the dough). Dollop in half the pot of crème fraîche. Add 1 tsp baking powder, 2 tsp caraway seeds and a generous pinch of salt. Mix to combine, adding 2-4 tbsp cold water as needed, till it comes together into a dough. Don’t worry if the dough is a little sticky at this point. Cover the bowl with a plate or tea towel and set aside.
2.
Peel and slice the onions. Halve both the red and green peppers and scrape out the seeds. Thinly slice the peppers. Trim the chilli and thinly slice it (flick out the seeds and membrane for less heat). Peel the garlic clove and thinly slice it.
3.
Drizzle 1 tbsp oil into a large frying pan or wok and warm to a high heat. When the pan is hot, add the beef strips with a pinch of salt and pepper. Stir fry for 2-3 mins, till the meat is golden brown. Scoop the beef out of the pan onto a plate.
4.
Return the pan to the heat. Add another 1 tbsp oil along with the sliced onions, peppers, garlic and chilli. Tip in 1 tbsp mild curry powder. Stir and fry for 5 mins, till the veg are soft and glossy.
5.
Meanwhile, dust your hands with the reserved flour and pat the dough into 2 flatbreads about 1cm thick. You can use a rolling pin if you prefer. Place a separate dry frying pan on a high heat. Add the flatbreads to the hot pan and fry for 2-3 mins on each side, till they bubble up and are slightly charred. Transfer to a plate and cover with a tea towel.
6.
Fold the baby spinach leaves into the veg to wilt. Add the cooked beef strips and any juices from the plate. Warm through for 1 min. Squeeze in the juice from half the lemon.
7.
Divide the warm flatbreads between a couple of warm plates and top with the beef and veg. Serve with wedges of the remaining lemon on the side for squeezing.

Tip
A dollop or two on the side
You can use your remaining crème fraîche on top of your stir fried beef and vegetables when serving, although this will change the nutritional information. You can also try mixing it with chopped rocket leaves, lemon juice and a little Parmesan cheese then fold it through warm cooked pasta for a quick midweek meal.

This recipe is from

See this week's box