Ingredients with Measurements:
- 1 lb. intip (beef tenderloin), thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup onion, sliced
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch, dissolved in 1/4 cup water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together cornstarch, salt, and black pepper. Coat the intip slices with the mixture.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the intip slices and cook until browned and crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the pineapple chunks, red and green bell peppers, and onion. Cook for 2-3 minutes or until the vegetables are tender.
4. In a separate bowl, mix together the white vinegar, ketchup, brown sugar, and soy sauce. Pour the mixture into the skillet with the vegetables and bring to a boil.
5. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
6. Add the cooked intip slices to the skillet and toss to coat with the sauce.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 412
- Fat: 14g
- Carbohydrates: 47g
- Protein: 25g
Substitutions for ingredients:
- Pork tenderloin or chicken breast can be used instead of intip.
- Apple cider vinegar can be used instead of white vinegar.
- Tomato sauce can be used instead of ketchup.
- Honey can be used instead of brown sugar.
Variations:
- Add sliced carrots and celery to the vegetable mixture.
- Use shrimp instead of intip.
- Add chopped garlic and ginger to the sauce mixture for extra flavor.
Tips and tricks:
- Make sure the intip slices are thinly sliced for even cooking.
- Do not overcrowd the skillet when cooking the intip slices to ensure they become crispy.
- Use a slotted spoon to remove the cooked intip slices from the skillet to prevent excess oil from being added to the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a platter with steamed rice and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab rangoon
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the intip slices are not crispy, increase the heat and cook for an additional minute on each side.
Food safety advice:
- Make sure the intip slices are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Intip is a popular ingredient in Indonesian cuisine, often used in stir-fries and soups.
Flavor profiles:
- Sweet and sour
Serving suggestions:
- Serve hot with steamed rice.
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Region: Peruvian