This spicy, smoky dish of tender beef, sweet peppers, onions and hot habanero peppers brings bold Nigerian flavours in an easy skillet sauté. Chef Bradley Yip recalls, “the first time I tasted this dish was when I was at boarding school in Togo.” Serve with traditional accompaniments, fried plantains or jollof rice to complete the meal. Recipe adapted from the original developed by Chef Bradley Yip.
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Asun-Style Beef with Peppers
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
Ingredients
1 lb (500 g) Beef Denver Steaks (Chuck Flap Tail), cut into 1-inch (2.5 cm) cubes
1 tsp (5 mL) sweet smoked paprika
Salt and fresh ground pepper
2 tbsp (30 mL) canola or sunflower oil
1 onion, sliced
2 cloves garlic, minced
1 EACH sweet red and green pepper, sliced
2 habanero peppers, finely chopped (or to taste)
1 tbsp (15 mL) fresh lime juice
Instructions
- Pat beef dry with paper towel. Place in a bowl; sprinkle with paprika and season with salt and pepper to your taste. Toss to coat.
- Heat oil over medium-high heat in a large skillet. Cook beef for about 8 minutes, turning with tongs, until browned on all sides and almost cooked through. Transfer to a plate; set aside.
- Return skillet to medium-high heat; cook onions and garlic, stirring, for about 3 minutes or until fragrant. Add red pepper, green pepper and habanero peppers to your taste; cook, stirring, for 3 to 5 minutes, until tender. Return beef and accumulated juices to the skillet and toss everything together. Add lime juice and season with salt and pepper to taste.
