Sauté de bœuf aux légumes-pays

Name: Sauté de bœuf aux légumes-pays
Total time: 60 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 700 g (25 oz) stewing beef (beef shank); 1 chayote; 2 carrots; 1 yam, 300 g (11 oz); 2 onions; 4 garlic cloves; 2 cives (Caribbean scallions); 1 Caribbean seasoning pepper (piment végétarien); 2 tablespoons oil; 1 tablespoon soy sauce

Beef stir-fry with tropical root vegetables

⏱ 60 minServes 4Medium610 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

700 g (25 oz)stewing beefbeef shank
1chayote
2carrots
1yam, 300 g (11 oz)
2onions
4 clovesgarlic
2cives (Caribbean scallions)Caribbean scallion
1mild seasoning peppers
2 tbspoil
1 tbspsoy sauce

700 g (25 oz) stewing beef beef shank
1 chayote
2 carrots
1 yam, 300 g (11 oz)
2 onions
4 cloves garlic
2 cives (Caribbean scallions) Caribbean scallion
1 mild seasoning peppers
2 tbsp oil
1 tbsp soy sauce

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep sauté pan (30 cm / 12 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Cut the beef into thin strips and marinate for 15 minutes with the crushed garlic, chopped cives, soy sauce and a little pepper.
Peel the chayote, yam and carrots and cut them into even sticks so they cook at the same rate.
Heat the oil in the deep sauté pan, sear the drained beef strips over high heat for 2 minutes, then set aside on a plate.
Toss the sliced onions and root vegetables into the pan and stir-fry for 5 minutes so they stay slightly crisp and colorful.
Return the beef to the pan, add the whole mild pepper and a small glass of hot water, and simmer for 15 minutes until the vegetables are tender.
Remove the pepper, adjust the seasoning and serve hot over Creole rice with the glossy pan juices spooned over.