Called carne alla pizzaiola in Italy, pizzaiola sauce is a simple but very clever way to infuse loads of flavour into meat. Today you will coat pan-seared beef strips in your homemade sauce that any Italian nonna would be proud of: rich tomato passata, silky onion, an aromatic spice mix of oregano & smoked paprika, with plump peas and crunchy carrot. Served on a bed of steaming bulgur wheat.
Serving guide
Choose your portion size.
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PAN-SEARED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ITALY IN MY KITCHEN
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Carrot and onion until lightly golden, 5-6 minutes (shifting occasionally). Mix in the garlic and spice mix. Fry until fragrant, 30-60 seconds. Stir in the tomato passata, peas and 100ml [200ml]|#7DA0D7 of water. Simmer until the peas are warmed through, and the carrots are tender, 5-7 minutes. In the final 1-2 minutes, mix in the beef strips. Remove from the heat, add a sweetener (to taste) and season.
A PERFECT PIZZAIOLA
Bowl up the bulgur and spoon over the Beef pizzaiola. Dig in, Chef!
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PAN-SEARED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ITALY IN MY KITCHEN
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Carrot and onion until lightly golden, 5-6 minutes (shifting occasionally). Mix in the garlic and spice mix. Fry until fragrant, 30-60 seconds. Stir in the tomato passata, peas and 100ml [200ml]|#7DA0D7 of water. Simmer until the peas are warmed through, and the carrots are tender, 5-7 minutes. In the final 1-2 minutes, mix in the beef strips. Remove from the heat, add a sweetener (to taste) and season.
A PERFECT PIZZAIOLA
Bowl up the bulgur and spoon over the Beef pizzaiola. Dig in, Chef!
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PAN-SEARED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
ITALY IN MY KITCHEN
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Carrot and onion until lightly golden, 8-10 minutes (shifting occasionally). Mix in the garlic and spice mix. Fry until fragrant, 1-2 minutes. Stir in the tomato passata, peas and 300ml [400ml]|#7DA0D7 of water. Simmer until the peas are warmed through, and the carrots are tender, 8-10 minutes. In the final 2-3 minutes, mix in the beef strips. Remove from the heat, add a sweetener (to taste) and season.
A PERFECT PIZZAIOLA
Bowl up the bulgur and spoon over the Beef pizzaiola. Dig in, Chef!
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PAN-SEARED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
ITALY IN MY KITCHEN
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Carrot and onion until lightly golden, 8-10 minutes (shifting occasionally). Mix in the garlic and spice mix. Fry until fragrant, 1-2 minutes. Stir in the tomato passata, peas and 300ml [400ml]|#7DA0D7 of water. Simmer until the peas are warmed through, and the carrots are tender, 8-10 minutes. In the final 2-3 minutes, mix in the beef strips. Remove from the heat, add a sweetener (to taste) and season.
A PERFECT PIZZAIOLA
Bowl up the bulgur and spoon over the Beef pizzaiola. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.42
for 4 servings · R28.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions 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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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Spice Mix needs 40 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Beef Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian Beef Pizzaiola Bowl?
The preparation time for Italian Beef Pizzaiola Bowl with peas is between 20 and 40 minutes.
What is the total time required to make Italian Beef Pizzaiola Bowl with peas?
The total time required to make Italian Beef Pizzaiola Bowl with peas is between 30 and 50 minutes.
How many servings does Italian Beef Pizzaiola Bowl provide?
4 servings
What are the main ingredients in Italian Beef Pizzaiola Bowl?
Beef, Beef Strips, Bulgur Wheat, Carrot, Garlic Clove/s, Garlic Cloves, Onion, Onions, Peas, Spice Mix, Tomato Passata
What is the nutritional information of Italian Beef Pizzaiola Bowl?
Calories: 627, Carbs: 93 grams, Fat: grams, Protein: 50.8 grams, Sugar: 17.7 grams, Salt: 161 grams
How do I prepare Italian Beef Pizzaiola Bowl?
A PERFECT PIZZAIOLA: Bowl up the bulgur and spoon over the beef pizzaiola. Dig in, Chef! ITALY IN MY KITCHEN: Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the carrot and onion until lightly golden, 5-6 minutes (shifting occasionally). Mix in the garlic and spice mix. Fry until fragrant, 30-60 seconds. Stir in the tomato passata, peas and 100ml [200ml]|#7DA0D7 of water. Simmer until the peas are warmed through, and the carrots are tender, 5-7 minutes. In the final 1-2 minutes, mix in the beef strips. Remove from the heat, add a sweetener (to taste) and season. PAN-SEARED BEEF STRIPS: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan. FLUFFY BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
What should be prepared from my kitchen to make Italian Beef Pizzaiola Bowl?
Beef, Beef Strips, Bulgur Wheat, Carrot, Garlic Clove/s, Garlic Cloves, Onion, Onions, Peas, Spice Mix, Tomato Passata
How many calories does Italian Beef Pizzaiola Bowl have?
627 calories
How much fat content does Italian Beef Pizzaiola Bowl have?
grams