Asado Peruano Yanuq Food

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PERUVIAN TALLARINES SALTADOS



Peruvian Tallarines Saltados image

This is an easy flavorful South American recipe. Fun for an exotic change. Time to Make does not include the time it takes to marinate the beef or cook the pasta.

Provided by Hunkle

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cooked spaghetti or 1 lb cooked linguine
1 lb beef tenderloin, sliced thinly against the grain (I get the butcher to slice the beef for me)
1 cup soy sauce
1/2 cup white wine vinegar
1 large red onion, cut in wedges
3 -4 tomatoes, cut in wedges,seeds removed
crushed red pepper flakes, to taste.
salt and pepper, to taste
2 tablespoons chopped cilantro

Steps:

  • Mix the soy sauce and wine vinegar.
  • Marinate the beef in half the soy and wine vinegar mixture for at least 30 minutes.
  • Add 2 tablespoons of oil to a heated pan.
  • Sauté marinated beef on high.
  • Drizzle in the remaining soy mixture.
  • Season with salt and pepper.
  • Add the onion, peppers and tomato wedges.
  • Sauté briefly (only about a minute).
  • Add the cooked spaghetti or linguini and toss with the contents of the pan.
  • Serve topped with cilantro.

BEEF ASADO



Beef Asado image

This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h5m

Yield 6

Number Of Ingredients 16

1 (4 pound) beef chuck roast, quartered
salt and pepper to taste
2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
2 large tomatoes, chopped
1 tablespoon whole peppercorns, crushed
1 (5 ounce) jar pitted Manzanilla olives
1 onion, quartered
2 bay leaves
2 beef bouillon cubes
½ cup ketchup
1 large red bell pepper, sliced
4 small potatoes, peeled and quartered
1 tablespoon corn flour
1 teaspoon water

Steps:

  • Season the beef with salt and pepper; set aside.
  • Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
  • Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  • While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
  • Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 34.8 g, Cholesterol 137.8 mg, Fat 37.8 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 14 g, Sodium 1194.4 mg, Sugar 10 g

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