Entree: Brazil – Sao Paulo – Picadinho (Brazilian sautéed diced beef with onions, garlic, and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) beef rump or sirloin, trimmed and cut into 1/2-inch (1.25 cm) dice
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 2 medium tomatoes, about 10 oz (280 g), seeded and diced
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) beef broth or water
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) chopped fresh parsley
- 2 green onions, sliced
- 2 cups (400 g) cooked white rice, for serving

Instructions

1. Pat the diced beef dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil in a large skillet over medium-high heat until shimmering.
2. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 4–5 minutes per batch; transfer browned beef to a plate.
3. Reduce heat to medium, add the sliced onion and remaining 1/2 tsp salt; cook, stirring occasionally, until soft and beginning to caramelize, about 6–8 minutes.
4. Stir in the garlic and cook 30 seconds until fragrant, then add the diced tomatoes and tomato paste; cook until the tomatoes soften, about 4 minutes.
5. Return the beef to the skillet, add the beef broth, bay leaf, Worcestershire sauce, and remaining black pepper. Bring to a simmer, cover partially, and cook until the beef is tender and sauce is slightly reduced, about 12–15 minutes.
6. Remove the bay leaf, adjust seasoning with salt and pepper, stir in chopped parsley and sliced green onions, and serve hot over cooked white rice.