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.
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.
- Combine everything and glaze — Add the beef strips to the vegetables. Stir in the Modena vinegar and honey, and cook for 5 more minutes.
Sear the meat only very briefly, just until it changes colour on the outside, so that it stays tender inside.
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.