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.
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
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