BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
BISTEC DE RES AL BBQ
Steps:
- Calienta la parrilla a fuego medio-alto.
- Mezcla la salsa para asar, la mermelada y la canela.
- Asa el bistec de 8 a10 min. por lado o hasta alcanzar un punto de cocción media (160ºF), pincelando la carne con la mezcla de salsa para asar después de voltearla.
- Rebana finamente el bistec, en sentido contrario a su fibra, cuando lo vayas a servir.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BISTEK (FILIPINO BEEF STEAK)
Filipino beef steak, or bistek, is a staple in every household in the Philippines. This must-try recipe is very delicious and simple to make. Serve with steamed white or brown rice or a salad.
Provided by Mrs. Lagdameo
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
- Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
- Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
- Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
- Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
- Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.5 g, Cholesterol 60.3 mg, Fat 17.4 g, Fiber 5.8 g, Protein 25.7 g, SaturatedFat 5.3 g, Sodium 1952.5 mg, Sugar 6.2 g
BISTEC A LA MEXICANA
This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico.
Provided by Witch Doctor
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the salsa without the lime juice.
- Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
- Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
- Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.
Nutrition Facts : Calories 1019.5, Fat 104.2, SaturatedFat 42.3, Cholesterol 140.5, Sodium 45.9, Carbohydrate 7.7, Fiber 1.6, Sugar 4.1, Protein 13.3
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