Inspired by Portugal, this South African beef stew has that mouthwatering Mzansi touch! A rich red wine & Napoletana sauce, dotted with silky onion & lightly charred peppers, coats premium quality beef strips. Spiced up with Colleen’s Peri-peri Sauce and served with a toasted Portuguese roll.
Quick Beef Trinchado
Quick Beef Trinchado
with bell pepper & fresh parsley
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Colleen's Peri-peri Sauce
- Free-Range Beef Strips
- Fresh Parsley
- Portuguese Roll
- Portuguese Rolls
- Red Wine
- Sliced Onions
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BROWNED BEEF
Place a pot over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pot and season.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the pepper strips until slightly golden, 3-4 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the cooked beef strips, season, and remove from the heat.
ON A ROLL
Halve the roll, and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the beef trinchado and garnish with the chopped parsley. Serve the toasted roll on the side.
Free-range Beef Strips - 150g
Sliced Onions - 75g
Bell Pepper - 1
Red Wine - 30ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 20ml
Portuguese Roll - 1
Fresh Parsley - 3g
BROWNED BEEF
Place a pot over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pot and season.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the pepper strips until slightly golden, 3-4 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the cooked beef strips, season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.
Free-range Beef Strips - 300g
Sliced Onions - 150g
Bell Pepper - 1
Red Wine - 60ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 40ml
Portuguese Rolls - 2
Fresh Parsley - 5g
BROWNED BEEF
Place a pot over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pot and season. You may need to do this step in batches.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the pepper strips until slightly golden, 4-5 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the cooked beef strips, season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.
Free-range Beef Strips - 450g
Sliced Onions - 225g
Bell Peppers - 2
Red Wine - 90ml
UCOOK Napoletana Sauce - 2 units
Colleen's Peri-peri Sauce - 60ml
Portuguese Rolls - 3
Fresh Parsley - 8g
BROWNED BEEF
Place a pot over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pot and season. You may need to do this step in batches.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the pepper strips until slightly golden, 4-5 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the cooked beef strips, season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.
Free-range Beef Strips - 600g
Sliced Onions - 300g
Bell Peppers - 2
Red Wine - 125ml
UCOOK Napoletana Sauce - 2 units
Colleen's Peri-peri Sauce - 80ml
Portuguese Rolls - 4
Fresh Parsley - 10g
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