ingredients

240 g of Valtero Mexican beef slices
150 g basmati rice or 3 rice mixture
2 2 tablespoons of olive oil
1 medium onion
1 small red or yellow pepper
2 slices of fresh pineapple
70 g of tomato paste
1 tablespoon brown sugar (or white)
15 g of butter
Salt and pepper

Steps

Seared Beef with Pineapple and Peppers

Heat 2 tablespoons olive oil in a saucepan over high heat, then pour in the rinsed and drained rice. Cook for one to two minutes, time to boil the equivalent of two volumes of rice water, and let the grains of rice become translucent (stir them regularly).

Then baste the rice with boiling water, cover the pan, salt, and let the rice cook and simmer over low heat for about 18 minutes.

After ten minutes of cooking, peel and slice the onion into thin slices, then wash the pepper , cut it in half, remove the green and white parts and pips, and cut the flesh into slices and diced.

Heat two tablespoons of oil in a frying pan over high heat, and sauté the onions and peppers with a little salt for one to two minutes, stirring regularly.

Add the pineapple cut into triangular pieces and sliced ​​beef.

Prolong the cooking for two minutes over high heat, then sprinkle with tomato paste and sugar. Finish with one last minute of cooking over medium heat.

Keep the pan fried under a lid (salt and pepper if necessary).

Add a little butter, salt and pepper to the rice (you may add a drizzle of lemon juice or a little pineapple juice), then serve it tossed with pineapple beef and pork. pepper.

tips

No need to salt the minced: they are already seasoned.

To further flavor and decorate, you can add crushed peanuts and chopped coriander leaves over the plates.