Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c81e10aa077549029624d98639531da8",
    "updated": "2025-05-04T21:24:53.726Z",
    "title": "Mongolian Beef Ramen Noodle Bowls",
    "subtitle": "From Grace Brinton of Tru Provisions",
    "description": "This recipe combines the comforting qualities of a noodle bowl with the bold flavors of Mongolian beef. The outcome is a rich, hearty broth paired with tender, fall-apart beef served alongside sesame-seasoned zucchini noodles. Instead of the traditional flank steak, this version uses beef stew meat for a unique twist.",
    "ingredients": [
      {
        "section": "For the Sauce",
        "ingredients": [
          "coconut aminos",
          "extra-virgin olive oil",
          "garlic, finely minced",
          "fresh ginger, peeled and grated",
          "red pepper flakes"
        ]
      },
      {
        "section": "For the Beef",
        "ingredients": [
          "beef stew meat",
          "arrowroot powder",
          "salt",
          "avocado oil",
          "whole30 compliant beef broth or beef bone broth"
        ]
      },
      {
        "section": "For the Noodles and Dressing",
        "ingredients": [
          "zucchini noodles or zucchini, spiralized",
          "thinly sliced bok choy",
          "thinly sliced green onions",
          "toasted sesame oil",
          "rice vinegar",
          "extra-virgin olive oil",
          "salt",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "MAKE THE SAUCE: In a small bowl, whisk together the coconut aminos, olive oil, garlic, ginger, and red pepper flakes. Set aside.",
      "MAKE THE BEEF: In a medium bowl, toss the beef with arrowroot powder and salt until evenly coated. Heat a large skillet over medium-high heat and add 2 teaspoons avocado oil. Brown half of the beef for 4 to 5 minutes, then transfer it to a 4-quart slow cooker. Repeat the process with the remaining oil and beef. Pour the sauce over the beef in the slow cooker and stir well. Pour 1½ cups of broth into the skillet, stir to scrape up any browned bits, then add this mixture to the slow cooker. Cover and cook on low for 10 hours or on high for 5 hours.",
      "MAKE THE NOODLES AND DRESSING: About 15 minutes before serving, place the zucchini noodles in a large bowl. Add the bok choy and half of the green onions. In a small bowl, whisk together the toasted sesame oil, rice vinegar, olive oil, salt, and black pepper. Pour the dressing over the noodles and toss gently to combine. Allow the noodles to soften while you finish preparing the beef.",
      "FINISH THE BEEF AND BROTH: Remove the beef from the slow cooker and transfer to a bowl. Use two forks to shred the beef coarsely. Strain the cooking liquid through a fine-mesh sieve into a small saucepan. Pour ½ cup of the strained liquid over the shredded beef and stir to coat. Add the remaining 1 cup of broth to the saucepan and heat for about 2 minutes until warmed through.",
      "ASSEMBLE AND SERVE: Divide the dressed noodles evenly among four bowls. Ladle the hot broth over the noodles, then top each bowl with the shredded beef. Garnish with the remaining green onions and serve."
    ],
    "notes_ingredients": "To save time, you can spiralize the noodles and prepare the dressing in advance, but combine them only about 15 minutes before serving. The sauce can also be made ahead of time.",
    "notes_instructions": "The arrowroot thickens the cooking liquid during slow cooking, resulting in a rich and flavorful sauce."
  }
]