Beef Orientale
This quick stir-fry transforms leftover cooked beef into a new meal with pineapple, bell peppers, and onion. The simple sweet and tangy sauce comes together in minutes, making it an ideal weeknight dinner.
En original opskrift af Forkin
- Tid i alt
- 35 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 685 kcal
Allergenoplysninger: kan indeholde fisk, gluten, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 450 gcooked beef, cut into 2cm cubes
- 1 spsk.vegetable oil
- 1 stk.yellow onion, cut into wedges
- 1 stk.bell pepper, cored and cut into 2cm pieces
- 1 stk.tomato, cut into wedges
- 240 gpineapple chunk, drained, juice reserved
- 4 kopcooked rice, for serving(valgfrit)
sauce
- 160 mlpineapple juice, reserved from can
- 200 mlwater
- 2 spsk.soy sauce
- 1 spsk.worcestershire sauce
- 1 spsk.rice vinegar
- 1 spsk.granulated sugar
- 0,25 tsk.salt
slurry
- 1,5 spsk.cornstarch
- 3 spsk.water
Udstyr
large_skillet · measuring_cups · measuring_spoons · bowl · knife · whisk · cutting_board
Fremgangsmåde
Trin for trin
- 1
In a medium bowl, whisk together the reserved pineapple juice, water for the sauce, soy sauce, Worcestershire sauce, rice vinegar, sugar, and salt. Set aside.
Ca. 3 min.
Kokkens note: Preparing the sauce ahead of time makes the stir-frying process go much faster.
- 2
In a small bowl, whisk the cornstarch and water for the slurry until no lumps remain. Set aside.
Ca. 1 min.
Kokkens note: A smooth slurry is key to a sauce without lumps.
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Ca. 2 min.
- 4
Add the cubed beef to the hot skillet. Cook for 1-2 minutes, stirring occasionally, just until lightly browned on all sides.
Ca. 2 min.
Kokkens note: Since the beef is already cooked, you're just reheating it and adding some texture.
- 5
Pour the prepared sauce mixture into the skillet with the beef and bring it to a steady simmer.
Ca. 3 min.
- 6
Give the cornstarch slurry a quick stir to recombine it, then pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Ca. 2 min.
- 7
Add the onion wedges and bell pepper pieces to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Ca. 4 min.
Kokkens note: Avoid overcooking the vegetables to maintain a pleasant crunch.
- 8
Gently stir in the drained pineapple chunks and tomato wedges. Cook for another 2 minutes until everything is heated through and coated in the glossy sauce.
Ca. 2 min.
- 9
Remove from heat and serve immediately, spooned over hot cooked rice if desired.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 684,6kcal
- Protein
- 36,6g
- Kulhydrat
- 84g
- Fedt
- 21,4g
- Kostfibre
- 4,1g
- Sukker
- 18,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.