On this Tuesday evening, between the kids activities, homework and being a grass widower I needed a quick dinner. So in between drop off and pick up I prepared the marinade for the beef.I love rose pepper, it has a very mild and distinguished flavor and it goes well with cilantro and the cilantro I have left over is starting to look a bit tired so I thought I might as well use it.     

500 grams/1 lbs. Beef

2 tablespoons Olive Oil

½ a Lime Juice

2 tablespoon Soy sauce (gluten-free)

1 tablespoon Citrus Champagne Vinegar

1-2 Garlic Clove

2 tablespoons Rose Pepper crushed

Salt and Pepper

Broccoli Rice

2 Broccoli

A hand full of cocktail tomatoes

Mushrooms

½ Red Bell pepper

Cilantro

Balsamic Vinegar

Olive Oil

Salt and Pepper

Chili Flakes

How To: Star by mixing the marinade together and marinate the meat. Fry the meat in a frying pan.

Grate the broccoli. I also used the stem of the broccoli. Cut the rest of the vegetables and mix in a bowl with the vinegar, olive oil and seasoning it. I fried everything in a wok but don’t do it for to long because you will lose the texture as well as the coloring.