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Plat Principal
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Plat Principal•
Cameroon

Tender Sautéed Beef Strips with Fresh Green Aromatics

Succulent beef strips flash-marinated in minced leeks, celery, parsley, ginger, and garlic, seared on high heat and finished with tender onions and crisp green bell peppers.

Prep20m
Cook30m
DifficultyEasy
Calories702
ServingsAutomatically adjusts ingredient amounts
4

Ingredients (11)

0/11 ready
beef tripe
1 kg
Finely chopped mild onion
2 pièce
garlic and hot chili
3 gousse
fresh ginger root juice
1 morceau
bell peppers and onions
1 pièce
fresh leeks and celery
1 branche
celery and fresh parsley
1 branche
parsley and thyme
1 portion
fine salt
1 portion
vegetable oil for frying
1 cuillère à soupe
pure spring water and ice
50 ml
Nutritional Values (per serving)
Calories702 kcal
Proteins66.4g
Carbs9.3g
Fats41.2g
Heritage & History

A fast, deeply flavorful Cameroonian everyday stir-fry celebrated for meltingly tender beef.

Preparation & Cooking Steps

5 steps
1

Slice beef thinly; toss with blended garlic, ginger, leek, celery, parsley, paprika, black pepper, and oil; marinate for 20 minutes.

2

In a hot skillet, sauté half the sliced onions for 2 minutes, then sear beef strips over high heat for 5 minutes.

3

Add remaining sliced onions, green bell pepper strips, and a splash of water.

4

Cover and simmer on low heat for 10 to 12 minutes until beef is meltingly tender.

5

Serve piping hot with steamed rice or boiled plantains.

Chef's Tip & Secret

Searing the beef over high heat locks in savory juices, while finishing on low heat ensures optimal tenderness.