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    You are in: Home / Recipes / Chino Latino Stir Fry Steak Encebollado Recipe
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    Chino Latino Stir Fry Steak Encebollado

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Karina A's Note:

    Asian and Latin ingredients fuse to bring you a tasty quick dinner delight.

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    Units: US | Metric


    1. 1
      Combine hoisin, ginger, garlic, bitter orange, soy sauce, sesame seeds, ground oregano and adobo in medium bowl and pour over beef.
    2. 2
      Make sure beef is completely covered with marinade and marinate in a covered bowl for a minimum of 30 minutes.
    3. 3
      Cut green and red bell peppers in thin strips, and put aside. Peel and chop onion into thin wheels.
    4. 4
      Heat a large pan on medium low heat. Pour in 2 tbsp of oil, add vegetables and stir.
    5. 5
      Pour 1 tbsp of vinegar over the vegetables. Mix well and saute until tender. Remove from pan and set aside.
    6. 6
      Use remaining 2 tbsp of oil back in pan or wok. Increase heat to medium high and add marinated beef.
    7. 7
      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.
    8. 8
      Continue to stir fry beef until fully cooked and pour onions & peppers mixture over beef, cook for 1 minute.
    9. 9
      Serve with white jasmine rice and stewed beans.

    Ratings & Reviews:


    Nutritional Facts for Chino Latino Stir Fry Steak Encebollado

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 277.7
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.9 g
    Cholesterol 65.6 mg
    Sodium 1155.1 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 2.9 g
    Sugars 12.1 g
    Protein 29.1 g

    The following items or measurements are not included:

    adobo seasoning

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