DinnerMain Course

Beef Orientale

Name: Beef Orientale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porties
Cuisine: asian_fusion
Ingredients: 450 g cooked beef cut into 2cm cubes; 1 el vegetable oil; 1 st yellow onion cut into wedges; 1 st bell pepper cored and cut into 2cm pieces; 1 st tomato cut into wedges; 240 g pineapple chunk drained, juice reserved; 160 ml pineapple juice reserved from can; 200 ml water; 2 el soy sauce; 1 el worcestershire sauce; 1 el rice vinegar; 1 el granulated sugar; 0,25 tl salt; 1,5 el cornstarch; 3 el water; 4 kopje cooked rice for serving (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 685 kcal

Allergeneninformatie: kan vis, gluten, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

450 gcooked beef, cut into 2cm cubes
1 elvegetable oil
1 styellow onion, cut into wedges
1 stbell pepper, cored and cut into 2cm pieces
1 sttomato, cut into wedges
240 gpineapple chunk, drained, juice reserved
4 kopjecooked rice, for serving(optioneel)

sauce

160 mlpineapple juice, reserved from can
200 mlwater
2 elsoy sauce
1 elworcestershire sauce
1 elrice vinegar
1 elgranulated sugar
0,25 tlsalt

slurry

1,5 elcornstarch
3 elwater

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 2 min
9
Remove from heat and serve immediately, spooned over hot cooked rice if desired.
Ongeveer 1 min

Per portie

Voedingswaarden

56%Score

Calorieën: 684,6kcal
Eiwit: 36,6g
Koolhydraten: 84g
Vet: 21,4g
Vezels: 4,1g
Suiker: 18,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

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