Quick Beef Trinchado

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

with bell pepper & fresh parsley

4.7

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of Quick Beef Trinchado
  1. 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.

  2. 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.

  3. 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.

  4. TASTY TRINCHADO

    Bowl up the Beef trinchado and garnish with the chopped parsley. Serve the toasted roll on the side.

  1. 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.

  2. 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.

  3. 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.

  4. TASTY TRINCHADO

    Bowl up the Beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.

  1. 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.

  2. 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.

  3. 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.

  4. TASTY TRINCHADO

    Bowl up the Beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.

  1. 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.

  2. 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.

  3. 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.

  4. TASTY TRINCHADO

    Bowl up the Beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side.

Frequently Asked Questions

What is the preparation time for Quick Beef Trinchado?

The preparation time for Quick Beef Trinchado with bell pepper & fresh parsley is between 20 and 25 minutes.

What is the total time required to make Quick Beef Trinchado with bell pepper & fresh parsley?

The total time required to make Quick Beef Trinchado with bell pepper & fresh parsley is between 20 and 25 minutes.

How many servings does Quick Beef Trinchado provide?

4 servings

What are the main ingredients in Quick Beef Trinchado?

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

What is the nutritional information of Quick Beef Trinchado?

Calories: 661, Carbs: 90 grams, Fat: grams, Protein: 50.5 grams, Sugar: 25.9 grams, Salt: 1376 grams

How do I prepare Quick Beef Trinchado?

TASTY TRINCHADO: Bowl up the beef trinchado and garnish with the chopped parsley. Serve the toasted rolls on the side. 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. 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. 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.

What should be prepared from my kitchen to make Quick Beef Trinchado?

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

How many calories does Quick Beef Trinchado have?

661 calories

How much fat content does Quick Beef Trinchado have?

grams

Woolies Products in this dish

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Views: 360