Lunches

Beef with Vegetables

Name: Ternera con Verduras
Total time: 35 min
Ingredients: 700 g Filetes de carne de terneras; 5 Pimientos verdes; 6 Zanahorias; 2 Cebollas; 100 ml AOVE Picual En Envero (Para las verduras); 2 cucharadas soperas AOVE Picual En Envero (Para sellar la carne); 3 cucharadas soperas Vinagre de Módena; 3 cucharadas soperas Miel; Sal y pimienta (Al gusto)

La Ternera con Verduras propone un salteado agridulce que sale de lo habitual. Tiras de ternera selladas junto a pimiento, zanahoria y cebolla, glaseadas con vinagre de Módena y miel, resultan un plato elegante y lleno de matices.

Total Time

35 minutes

Servings

4 people

Difficulty

Easy

EVOO

Picual at veraison

Tender strips of beef and vegetables with texture, all glazed with just the right balance of sweet and sour reminiscent of Asian stir-fries, but with the unmistakable hallmark of EVOO.

Picual, the most intense of our EVOOs, holds up well to the quick searing of the meat without losing body, while also adding a slight bitterness that balances the sweetness of the honey and the Modena vinegar.

Beef with Vegetables

Beef with Vegetables offers a sweet and sour stir-fry that is anything but ordinary. Strips of seared beef with pepper, carrot and onion, glazed with Modena vinegar and honey, make an elegant dish full of nuances.

Course Main Course

Cuisine Mediterranean

Keyword EVOO Recipes, Lunches, Picual at veraison, Quick, Stews, Stir-fries, Veal

Total Time 35

Servings 4 people

Ingredients

700 g Beef steaks
5 Green peppers
6 Carrots
2 Onions
100 ml Picual EVOO at Veraison For the vegetables
2 tablespoons Picual EVOO at Veraison For searing the meat
3 tablespoons Modena vinegar
3 tablespoons Honey
Salt and pepper To taste

Instructions

Prepare the ingredients.
Cut the steaks into strips and julienne the onion, pepper and carrot.
Fry the onion.
Pour 100 ml of EVOO into a pot and heat over medium heat. Fry the onion until tender, about 10 minutes.
Add the rest of the vegetables.
Shortly before the onion is ready, add the julienned peppers and carrots and cook for 10 more minutes. Season with salt.
Sear the beef.
In a separate frying pan, add 2 tablespoons of EVOO and heat over medium heat. Sear the beef strips for about 1 minute. Season with salt and pepper.

Sear the meat only very briefly, just until it changes colour on the outside, so that it stays tender inside.

Combine everything and glaze — Add the beef strips to the vegetables. Stir in the Modena vinegar and honey, and cook for 5 more minutes.

Notes

We chose Picual because it is ideal for meat stews. An EVOO with balanced bitterness and aromas of green leaf, tomato plant and citrus: the most intense of our EVOOs, perfect for bold dishes.
If you prefer, the Modena vinegar can be reduced separately in a saucepan for a more concentrated glaze.
It pairs well with white rice to make the most of the sweet and sour sauce.
If you prefer a thicker sauce, reduce the vinegar and honey separately in a saucepan before mixing them with the meat.

Tips from the Suerte Alta team

Elegimos el Picual por ser ideal para guisos de carne. Un AOVE con amargor equilibrado y aromas a hoja verde, tomatera y cítricos: de nuestros AOVEs, el más intenso, idóneo para platos potentes.
El vinagre de Módena se puede reducir aparte en un cazo para un glaseado más concentrado, si se prefiere.
Combina bien con arroz blanco para aprovechar la salsa agridulce.
Si prefieres una salsa más espesa, reduce el vinagre y la miel aparte en un cazo antes de mezclarlos con la carne.