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Ingredients

• 500 g small new potatoes, scrubbed and any larger ones halved
• 1 tablespoon extra virgin olive oil
• 250 g large mushrooms, quartered
• 250 g sugarsnap peas
• 1 large red capsicum, seeded and cut into thin strips
• 3/4 cup reduced-salt beef or vegetable stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dark brown sugar
• 4 thin sirloin steaks, about 150 g each, trimmed of visible fat
• pepper to taste
• 20 g reduced-salt margarine
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 4 tablespoons port

Description

Thin Steaks Can Be Quickly Fried, And The Pan Juices Turned Into A Tasty Sauce With The Help Of A Little Port. A Colourful Stir-fry Of New Potatoes, Mushrooms, Red Capsicum And Sugarsnap Peas Makes The Perfect Accompaniment.

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