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west-african

Nigerian Tomato Pepper Stew with Beef and Fried Ripe Plantain

This pan-fried dish pairs beef sirloin, thinly sliced with ripe plantain, peeled and sliced, red bell pepper, chopped and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
82 g Carbohydrates
20 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 147g beef sirloin, thinly sliced 206 kcal
  • 170g ripe plantain, peeled and sliced 247 kcal
  • 139g red bell pepper, chopped 43 kcal
  • 155g tomatoes, chopped 28 kcal
  • 62g onion, chopped 25 kcal
  • 14g tomato paste 11 kcal
  • 9g vegetable oil 80 kcal
  • 2g curry powder 6 kcal
  • 1g dried thyme 1 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal
  • 93g water 0 kcal

Cooking instructions

  1. red bell peppertomatoesonion
    Blend or finely mince the red bell pepper, onion, and tomatoes to a rough puree.
  2. tomatoestomato pastevegetable oil
    Heat vegetable oil in a saucepan over medium heat. Add the puree and tomato paste and cook 10-12 minutes, stirring, until reduced and darker.
  3. curry powderdried thymesaltblack pepper
    Stir in curry powder, dried thyme, salt, and black pepper.
  4. beef sirloinwater
    Add the beef strips and 120 ml water. Simmer 12-15 minutes until beef is cooked and sauce is thick enough to coat.
  5. ripe plantainvegetable oil
    Meanwhile, pan-fry plantain slices in a nonstick skillet (dry or with a light wipe of oil) 2-3 minutes per side until caramelized and tender.
  6. beef sirloinripe plantain
    Serve the beef stew alongside the fried plantain.

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