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 Rump Strips
- Bell Pepper
- Bell Peppers
- Colleen's Peri-peri Sauce
- Fresh Parsley
- Portuguese Roll/s
- Portuguese Rolls
- Red Wine
- Sliced Onions
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter (optional)
- Seasoning (salt & pepper)
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. Fry the onion and the pepper 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 Beef strips, season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another 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 parsley. Serve the toasted roll on the side.
Beef Rump Strips - 150g
Sliced Onions - 75g
Bell Pepper - 1
Red Wine - 30ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 20ml
Portuguese Roll/s - 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. Fry the onion and the pepper 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 Beef strips, season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another 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 parsley. Serve the toasted roll on the side.
Beef Rump Strips - 300g
Sliced Onions - 150g
Bell Pepper - 1
Red Wine - 60ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 40ml
Portuguese Roll/s - 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). You may need to do this step in batches. Remove from the pot and season.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper 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 Beef strips, season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another 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 parsley. Serve the toasted roll on the side.
Beef Rump 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). You may need to do this step in batches. Remove from the pot and season.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper 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 Beef strips, season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another 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 parsley. Serve the toasted roll on the side.
Beef Rump 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 Rump Strips, Bell Pepper, Bell Peppers, Colleen's Peri-peri Sauce, Fresh Parsley, Portuguese Roll/s, Portuguese Rolls, Red Wine, Sliced Onions, UCOOK Napoletana Sauce
What is the nutritional information of Quick Beef Trinchado?
Calories: 782, Carbs: 90 grams, Fat: grams, Protein: 47.5 grams, Sugar: 25.9 grams, Salt: 1367 grams
How do I prepare Quick Beef Trinchado?
TASTY TRINCHADO: Bowl up the beef trinchado and garnish with the parsley. Serve the toasted roll on the side. ON A ROLL: Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes. NAPOLETANA SAUCE: Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper 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 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 Rump Strips, Bell Pepper, Bell Peppers, Colleen's Peri-peri Sauce, Fresh Parsley, Portuguese Roll/s, Portuguese Rolls, Red Wine, Sliced Onions, UCOOK Napoletana Sauce
How many calories does Quick Beef Trinchado have?
782 calories
How much fat content does Quick Beef Trinchado have?
grams
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