eCook Meal
Bife à Portuguesa
with roast potato crisps, green bean salad & a smoky sherry reduction
Beef sirloin the Portuguese way: surrounded by slices of crispy potato and topped with a fried egg – traditional, but totally optional! Seared in butter and finished off in a sherry and paprika sauce for extra flavour and indulgence.
Serving guide
Choose your portion size.
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the Potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
Sherry REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced Onion for 2-3 minutes until soft. Add the grated Garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 30ml of water, the stock, and the smoked paprika. Simmer for 4-5 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 2-3 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 1 egg and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on a plate and top with spoonfuls of Sherry onions. Side with the roast Potato crisps and green bean salad. Place the fried egg on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the Potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
Sherry REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced Onion for 3-4 minutes until soft. Add the grated Garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 60ml of water, the stock, and the smoked paprika. Simmer for 6-7 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 3-4 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of Sherry onions. Side with the roast Potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the Potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAK
When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
Sherry REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced Onion for 3-4 minutes until soft. Add the grated Garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 60ml of water, the stock, and the smoked paprika. Simmer for 6-7 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 3-4 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of Sherry onions. Side with the roast Potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
CRISP THOSE TATERS!
Preheat the oven to 200°C. Place the Potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. (Use two trays if necessary.) Roast in the hot oven for 35-40 minutes until cooked through and crispy, flipping halfway.
GREEN BEANS & GREEN LEAVES
Place a large, nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving.
SEAR THE STEAKS
When the potatoes reach the halfway mark, pat the steaks dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside.
Sherry REDUCTION
Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced Onion for 4-5 minutes until soft. Add the grated Garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 100ml of water, the stock, and the smoked paprika. Simmer for 8-10 minutes until slightly reduced. Then, place the steaks in the pan and reduce the heat to low. Simmer for 4-5 minutes, continuously basting the steaks in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steaks.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat.
OPTIONAL FRIED EGGS
Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 4 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste.
TIME TO DINE!
Lay the saucy steak slices on plates and top with spoonfuls of Sherry onions. Side with the roast Potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.34
for 4 servings · R58.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Garlic Clove needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-Range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Cape Herb & Spice Smoked Paprika
- Sherry
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bife à Portuguesa?
The preparation time for Bife à Portuguesa with roast potato crisps, green bean salad & a smoky sherry reduction is between 20 and 40 minutes.
What is the total time required to make Bife à Portuguesa with roast potato crisps, green bean salad & a smoky sherry reduction?
The total time required to make Bife à Portuguesa with roast potato crisps, green bean salad & a smoky sherry reduction is between 40 and 50 minutes.
How many servings does Bife à Portuguesa provide?
4 servings
What are the main ingredients in Bife à Portuguesa?
Beef, Beef Sirloin, Beef Stock, Cape Herb & Spice Smoked Paprika, Garlic, Green Beans, Green Leaves, Onion, Potato, Sherry
What is the nutritional information of Bife à Portuguesa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Bife à Portuguesa?
OPTIONAL FRIED EGGS: Place a pan over a medium-high heat with a drizzle of oil or knob of butter. Crack in 2 eggs and fry until cooked to your preference. (We like the yolk runny and the white just set!) Remove from the heat and season to taste. GREEN BEANS & GREEN LEAVES: Place a nonstick pan over a medium-high heat with a drizzle of oil and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, transfer to a bowl and set aside. Once cooled, toss together with the rinsed green leaves, a drizzle of olive oil, and some seasoning. Set aside until serving. SEAR THE STEAK: When the potatoes reach the halfway mark, pat the steak dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Add a knob of butter (optional) and fry for 1-2 minutes per side until browned but not completely cooked through. Remove from the pan and set aside. CRISP THOSE TATERS!: Preheat the oven to 200°C. Place the potato slices on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until cooked through and crispy, flipping halfway. SHERRY REDUCTION: Return the pan to a medium-high heat with another drizzle of oil. When hot, sweat the sliced onion for 3-4 minutes until soft. Add the grated garlic and fry for a minute until fragrant, shifting constantly. Stir in the sherry, 60ml of water, the stock, and the smoked paprika. Simmer for 6-7 minutes until slightly reduced. Then, place the steak in the pan and reduce the heat to low. Simmer for 3-4 minutes, continuously basting the steak in the sauce, until cooked through to your preference. (The time this takes will depend on the thickness of the steak.) Remove from the heat and allow to rest in the pan for 5 minutes before thinly slicing. Return the slices to the pan and toss to coat. TIME TO DINE!: Lay the saucy steak slices on plates and top with spoonfuls of sherry onions. Side with the roast potato crisps and green bean salad. Place the fried eggs on top (if used) and generously drizzle the whole meal with the rest of the sherry reduction. Take a seat, Chef!
What should be prepared from my kitchen to make Bife à Portuguesa?
Beef, Beef Sirloin, Beef Stock, Cape Herb & Spice Smoked Paprika, Garlic, Green Beans, Green Leaves, Onion, Potato, Sherry
How many calories does Bife à Portuguesa have?
calories
How much fat content does Bife à Portuguesa have?
grams