Chino Latino Stir Fry Steak Encebollado Food

CHINO LATINO STIR FRY STEAK ENCEBOLLADO

Steps:

• Combine hoisin, ginger, garlic, bitter orange, soy sauce, sesame seeds, ground oregano and adobo in medium bowl and pour over beef.
• Make sure beef is completely covered with marinade and marinate in a covered bowl for a minimum of 30 minutes.
• Cut green and red bell peppers in thin strips, and put aside. Peel and chop onion into thin wheels.
• Heat a large pan on medium low heat. Pour in 2 tbsp of oil, add vegetables and stir.
• Pour 1 tbsp of vinegar over the vegetables. Mix well and saute until tender. Remove from pan and set aside.
• Use remaining 2 tbsp of oil back in pan or wok. Increase heat to medium high and add marinated beef.
• Pour 4-5 cups of water to the liquid where the meat was marinating. Increase heat to high. Whenever the liquid in the pan dries, add 1 or 2 cooking spoonfuls of the marinating liquid. This prevent the meat from burning.
• Continue to stir fry beef until fully cooked and pour onions & peppers mixture over beef, cook for 1 minute.
• Serve with white jasmine rice and stewed beans.

CUBAN STEAK (BISTEC ENCEBOLLADO)

Steps:

• Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
• Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
• Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
• Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.

MEXICAN STEAK STIR-FRY

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
• Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
• Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.