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
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
