Steak Mozambique Recipe

If you like spicy food, you are going to love this quick and easy beef Trinchado! This dish is made with tender strips of beef in a thick tomato and onion based sauce and spiced up with garlic, peri-peri and red wine. It is a popular dish in many South African restaurants, and now you can make beef Trinchado at home using my easy recipe.

Trinchado is a spicy beef stew, and is a very popular dish in Portuguese restaurants in South Africa. It is made from tender strips of beef cooked in a tomato and onion based sauce, flavoured with peri-peri, garlic and red wine. Served as a starter, Trinchado is normally just accompanied by a crusty Portuguese roll. Served as a main meal, it would normally be served with a dish of french fries or a bowl of rice.

The main flavouring is of course the peri-peri chilli (or African birdseye chilli). This is grown in Mozambique and the rest of southern Africa. These peppers are extremely hot. They rank at 175, 000 units on theScoville scale, which is used to measure the heat of chillies. This puts the peri-peri chilli in the same league as the habanero pepper which ranks between 100, 000 and 350, 000 units. If you are interested in reading about how the heat of peppers is measured, you can find more information in this article on the Scoville scale.

Quick And Easy Beef Trinchado

It is said that trinchado was brought to South Africa by Portuguese settlers who migrated into South Africa from neighbouring Mozambique and Angola. The word trinchado is a Portuguese word meaning carved or cut up, hence the small strips of beef in the stew.

Originally, trinchado was served as a bar snack in Mozambique, and the sauce normally contained whatever meat was leftover from the main meals in the restaurant. Nowadays, trinchado is normally made with either beef or chicken and occasionally with fish.

There are two ways of making beef Trinchado, and it depends on which cut of beef you are using as to which method you use.

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I much prefer the second method as it is so quick and easy, and takes next to no time. The second method is the recipe I am sharing today.

To get the authentic Trinchado flavour, I use Nando's peri-peri sauce, which is made from the bird's eye chilli and is now sold in most countries worldwide. If you can't get hold of a bottle of Nandos you can substitute this with any finely chopped hot chilli, or even with dried chilli flakes. If you would like to make my copycat homemade Nando's sauce you can get the recipe from this post for peri-peri chicken.

**You can find the complete list of ingredients and full instructions for making easy beef trinchado on the printable recipe card at the end of this post.**

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To make my quick and easy trinchado you will need between 100 and 150 grams (4 to 5 ounces) of finely sliced beef steak per person, depending on appetite. Use a good quality steak, which does not need a long cooking time, such as rump, sirloin, porterhouse or ribeye.

To make the sauce you will need onions and tomatoes and of course a bottle of Nando's peri-peri sauce. In addition, you will need garlic, beef stock, balsamic vinegar and red wine. When deciding on which wine to use, use a wine you would normally drink - cooking won't improve the flavour of bad wine. My philosophy on this is -

Slice the steak into thin slices, cut across the grain, then marinate the pieces in a mixture of Worcestershire sauce and cornflour (cornstarch) for at least 30 minutes. This will help to tenderise the beef even further.

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Remove the meat from the marinade (reserving any remaining marinade to add to the sauce). Fry the steak in 2 tablespoons of olive oil in a hot frying pan until it is nicely browned and cooked through

If you are using a good quality steak, this step won't take long. Don't overcrowd the pan either. Cook the beef in batches. You want the steak to fry and sear nicely, not boil in its own juices.

Cut the onions and tomatoes into approximately 1 pieces and mince the garlic finely. You can use ready-minced garlic from a jar if you don't have fresh garlic. Fry the onions gently, in the same pan that the meat was browned in until they are translucent. Add another tablespoon of olive oil if there isn't sufficient left in the pan after browning the meat. Then add the tomatoes and garlic, cover with a lid and allow to sweat gently until the tomatoes have softened. This will take about 5 minutes

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Add the beef stock, red wine, balsamic vinegar, Nando's sauce (or finely minced chilli), 1 teaspoon of sugar and any remaining marinade. Replace the lid and simmer for about 20 minutes until the tomatoes have completely broken down and all the flavours have combined together

Now taste for seasoning and adjust where necessary. If you find the sauce is not spicy enough, add more Nandos. If it seems a little bland, then add salt.

This next step depends on how much the sauce has thickened. If the sauce seems a little runny, mix a tablespoon of cornflour/cornstarch with 3 tablespoons of cold water and drizzle slowly into the simmering sauce. Stir until the mixture thickens. You may not need all the cornflour mixture. The sauce should not be watery, but it should not be too thick either. I would say it should have the consistency of thick soup.

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Yes, this dish can be frozen for up to 3 months. Allow it to cool and pack it into a suitable freezer container.

To use - allow to defrost in the fridge or if you are in a hurry you can defrost it in the microwave.

To make a larger quantity you should allow between 100 and 150 grams (4 to 5 ounces) of sliced beef per person. With the exception of the chilli and garlic, you can double the quantities for the sauce. For the chilli and garlic, you should increase the quantities to your own taste.

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Beef stock - if you don't have any fresh beef stock you can make your own stock using one beef stock cube dissolved in 1 cup of boiling water.

Yes, you can make this dish up to 3 days in advance. Just store it in a covered dish in the refrigerator. Reheat in a saucepan on the stove until piping hot.

If you would like to make this recipe as a stew, using a tougher cut of beef, here is what you should do.

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Follow the recipe to marinate the beef, then make the sauce up to the point where the tomatoes have been added and softened.

Add the stock wine and spices and then add the meat, cover with a lid and simmer for 1 and a half to two hours until the meat is tender.

Taste for seasoning and heat - you may find you need to add extra peri-peri sauce, especially if you have added extra liquid.

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If you would like to make beef Trinchdo, why not pin this recipe to one of your Pinterest boards so you can make it later? Just click the image below.

If you like spicy food, you are going to love this quick and easy beef Trinchado! This dish is made with tender strips of beef in a thick tomato and onion-based sauce, and spiced up with garlic, peri-peri and red wine. It is a popular dish in many South African restaurants, and now you can make beef Trinchado at home using my easy recipe.

You can substitute the Nando's hot peri-peri sauce with dried chilli flakes or finely diced fresh birds-eye chilli to your own taste.

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Calories - 513 kcal | Carbohydrates - 23.1 g | Protein - 42.7 g | Fat - 22.8 g | Saturated Fat - 5.2 g | Cholesterol - 114 mg | Sodium - 1161 mg | Potassium - 1100 mg | Fiber - 3.6 g | Sugar - 11.2 g | Calcium - 51 mg | Iron - 23 mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

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All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

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