DinnerMain Course

Beef Orientale

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Łatwy
Na porcję: 685 kcal

Informacja o alergenach: może zawierać ryby, gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

450 gcooked beef, cut into 2cm cubes
1 łyżkavegetable oil
1 szt.yellow onion, cut into wedges
1 szt.bell pepper, cored and cut into 2cm pieces
1 szt.tomato, cut into wedges
240 gpineapple chunk, drained, juice reserved
4 szklankacooked rice, for serving(opcjonalnie)

sauce

160 mlpineapple juice, reserved from can
200 mlwater
2 łyżkasoy sauce
1 łyżkaworcestershire sauce
1 łyżkarice vinegar
1 łyżkagranulated sugar
0,25 łyżeczkasalt

slurry

1,5 łyżkacornstarch
3 łyżkawater

Sprzęt

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

Sposób przygotowania

Krok po kroku

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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 4 min
Wskazówka kucharza: 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.
Około 2 min
9
Remove from heat and serve immediately, spooned over hot cooked rice if desired.
Około 1 min

Na porcję

Wartości odżywcze

56%Ocena

Kalorie: 684,6kcal
Białko: 36,6g
Węglowodany: 84g
Tłuszcz: 21,4g
Błonnik: 4,1g
Cukry: 18,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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