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Ingredients
- 2 pounds boneless beef chuck, sliced
- 2 yellow peaches, pitted, sliced
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 1 medium jalapeno pepper, thinly sliced
- 2 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, mix peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes to make the glaze. Set aside.
- Pat beef dry and season with salt, black pepper, and red pepper flakes.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add beef slices and cook for 5 minutes, then flip and cook for an additional 5 minutes.
- Add jalapeno and peach slices to the skillet, cooking for another 3 minutes.
- Pour the prepared peach glaze over the beef and peaches, stirring to coat evenly. Cook for an additional 2 minutes until everything is heated through.
- Serve the beef and peach mixture warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal per serving
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