Recette de bœuf aux légumes, un sauté de bœuf aux légumes asiatique

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder can be more affordable and still tender when cooked slowly.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are a cost-effective garnish with a fresh flavor.

Start by mixing the liquids for the sauce: beef broth, rice vinegar, soy sauce, hoisin sauce, and sugar using a small whisk or fork. Reserve the sauce.

Heat a pan over medium-high heat and add about 1 tablespoon of olive oil once the pan is very hot.

Add the cubed beef to the pan and brown it, cooking to your desired doneness. Once golden brown, reserve the meat.

In the same pan, add half a tablespoon of olive oil over medium-high heat.

Add the finely cut carrots and cook for about 2 minutes, stirring regularly.

After 2 minutes, add the broccoli florets and red pepper strips. Stir everything for about 2 minutes or until the vegetables are tender but still crunchy.

Lower the heat and add the reserved meat along with its juices to the pan. Stir for about 30 seconds.

Finally, add the rest of the sauce to the pan and let it cook for another 2 minutes, stirring to ensure all vegetables and meat are coated in the sauce.

Garnish with chopped green onions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens