🥩 Picanha Power Bowl with Roasted Vegetables and Yogurt Dip

Name: Picanha Power Bowl with Roasted Vegetables and Yogurt Dip
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Beef sirloin cap (Picanha or similar), cubed; 200 g Zucchini (cut into strips); 200 g Bell pepper (cut into strips); 200 ml Coconut milk (canned, natural); 150 g Yogurt (plain, full-fat); 10 g Garlic (pressed); 10 g Ginger (grated); 20 ml Olive oil; 8 g Salt; 2 g Black pepper; 1 g Cayenne pepper (for heat)

550 kcal · 45 min · 4 servings

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Ingredients

600 g Beef sirloin cap (Picanha or similar), cubed
200 g Zucchini (cut into strips)
200 g Bell pepper (cut into strips)
200 ml Coconut milk (canned, natural)
150 g Yogurt (plain, full-fat)
10 g Garlic (pressed)
10 g Ginger (grated)
20 ml Olive oil
8 g Salt
2 g Black pepper
1 g Cayenne pepper (for heat)

Instructions

1. Mix the yogurt with the coconut milk, half the garlic, half the ginger, half the salt, and some pepper. Stir well and set aside the dip.
2. Preheat the oven to 220 degrees Celsius (conventional mode). Toss the zucchini and bell pepper strips with the remaining garlic, remaining ginger, remaining oil, and remaining salt. Spread the vegetables on a baking sheet and bake for 15 minutes.
3. Cube the beef sirloin cap. Sear the meat in a large pot or pan with some oil until browned. Remove the meat from the pan and place it on a plate.
4. Pour the coconut milk-gourd water (from the pot left after searing) into the pan. Return the seared meat to the pan. Add the cayenne pepper. Simmer for 2 minutes to blend flavors.
5. Serve the sautéed vegetables on plates. Top with the beef sirloin cap sauce. Sprinkle with fresh coriander and serve with the yogurt dip.

Nutrition per serving

kcal: 550
Protein: 42 g · Fett/Fat: 28 g · Carbs: 45 g