DinnerMain Course

Beef Orientale

Name: Beef Orientale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: asian_fusion
Ingredients: 450 g cooked beef cut into 2cm cubes; 1 tbsp vegetable oil; 1 pcs yellow onion cut into wedges; 1 pcs bell pepper cored and cut into 2cm pieces; 1 pcs tomato cut into wedges; 240 g pineapple chunk drained, juice reserved; 160 ml pineapple juice reserved from can; 200 ml water; 2 tbsp soy sauce; 1 tbsp worcestershire sauce; 1 tbsp rice vinegar; 1 tbsp granulated sugar; 0.25 tsp salt; 1.5 tbsp cornstarch; 3 tbsp water; 4 cup cooked rice for serving (optional)

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.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 685 kcal

Allergen information: may contain fish, gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gcooked beef, cut into 2cm cubes
1 tbspvegetable oil
1 pcsyellow onion, cut into wedges
1 pcsbell pepper, cored and cut into 2cm pieces
1 pcstomato, cut into wedges
240 gpineapple chunk, drained, juice reserved
4 cupcooked rice, for serving(optional)

sauce

160 mlpineapple juice, reserved from can
200 mlwater
2 tbspsoy sauce
1 tbspworcestershire sauce
1 tbsprice vinegar
1 tbspgranulated sugar
0.25 tspsalt

slurry

1.5 tbspcornstarch
3 tbspwater

Equipment

large_skillet · measuring_cups · measuring_spoons · bowl · knife · whisk · cutting_board

The method

Step by step

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.
About 3 min
Cook’s 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.
About 1 min
Cook’s 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.
About 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.
About 2 min
Cook’s 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.
About 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.
About 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.
About 4 min
Cook’s 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.
About 2 min
9
Remove from heat and serve immediately, spooned over hot cooked rice if desired.
About 1 min

Per serving

Nutrition

56%Score

Calories: 684.6kcal
Protein: 36.6g
Carbs: 84g
Fat: 21.4g
Fibre: 4.1g
Sugar: 18.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.