Stir-Fried Veal with Olives
A quick Mediterranean-style dish with tender veal and bold savory flavor
Stir-fried veal with olives is a refined yet fast dish that blends tender meat with the briny richness of olives and aromatic herbs. Light, elegant, and full of character, this recipe is perfect for a weeknight dinner that still feels special. The quick stir-fry method keeps the veal juicy while allowing the flavors to come together in minutes.
Ingredients (Serves 4)
Main Ingredients
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600 g veal (sirloin or leg), cut into thin strips
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2 tablespoons olive oil
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1 small onion, thinly sliced
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2 cloves garlic, finely chopped
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1 red bell pepper, thinly sliced
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120 g green olives, pitted and halved
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1 tablespoon capers (optional)
Seasoning & Sauce
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Salt and freshly ground black pepper
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1 teaspoon sweet paprika
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½ teaspoon dried oregano or thyme
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100 ml veal or chicken stock
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1 tablespoon tomato paste
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Zest of ½ lemon
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Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Veal
Pat the veal dry with paper towels and season lightly with salt and pepper. Cutting the meat into thin, even strips ensures quick cooking and tenderness.
2. Sear the Veal
Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the veal in batches, spreading it out so it sears rather than steams. Stir-fry for 1–2 minutes, just until lightly browned. Remove and set aside.
3. Build the Flavor Base
Reduce heat to medium and add the remaining olive oil. Sauté the onion for 2–3 minutes until soft and translucent. Add the garlic and bell pepper and cook for another minute until fragrant.
4. Create the Sauce
Stir in the paprika, oregano, and tomato paste. Cook briefly to deepen the flavor. Pour in the stock and bring to a gentle simmer, scraping up any browned bits from the pan.
5. Combine and Finish
Return the veal to the pan along with the olives and capers. Toss gently and cook for 2–3 minutes, just until the veal is cooked through and coated in sauce.
Finish with lemon zest and adjust seasoning with salt and pepper.
Serving Suggestions
Serve stir-fried veal with olives:
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Over buttered rice or mashed potatoes
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With crusty bread to soak up the sauce
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Alongside sautéed green beans or a simple salad
Garnish generously with fresh parsley before serving.
Chef Tips
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Do not overcook veal—it becomes tough quickly. High heat and short cooking time are key.
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Green olives give a classic flavor, but Kalamata or mixed olives work well too.
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For extra richness, swirl in a small knob of butter just before serving.
Variations
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Mediterranean Style: Add cherry tomatoes and a pinch of rosemary.
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Creamy Version: Stir in 2 tablespoons of cream at the end.
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Spicy Kick: Add a pinch of chili flakes with the paprika.
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Lemon-Herb: Finish with lemon juice and fresh thyme.
Storage
Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days and reheated gently over low heat.
Final Note
Stir-fried veal with olives is a beautiful balance of tenderness, acidity, and savory depth. Simple ingredients and quick cooking make this dish ideal for both everyday meals and elegant occasions.