Prep 15 mins
Cook 40 mins
I got this out of a Puerto Rican cookbook. It is one of the best recipes I have tasted. I usually add about 4-6 garlic cloves and about 3-4 times as much cornstarch mix (over time) to make a sauce so I can serve it over rice.
- 1 lb beef, cut into stir-fry sized strips (not hamburger meat, obviously)
- 1 -6 garlic clove, minced
- salt and pepper
- 2 tablespoons olive oil (approx- enough to coat the bottom of a pan)
- 1 medium onion, sliced into thin rounds
- 1 teaspoon paprika (or more)
- 1 (16 ounce) can chickpeas
- 1 bay leaf
- 1 teaspoon cornstarch (I used quite a bit more to make a sauce out of it)
- 1 tablespoon water (keep in ratio to cornstarch- i.e. if 3 teaspoons of cornstarch, then 3 tablespoons of water)
- Sprinkle the beef with the garlic, salt, and pepper. Mix until the meat is coated.
- Heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes.
- Reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. Stir to blend.
- In a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
- Add the water-cornstarch mixture to the pan, and cook, stirring constantly, until the mixture thickens, about 3 minutes. Reduce heat to low, cover and simmer for 30 minutes more.
- As it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn't garlicky enough for you.
- Serve as is or over rice.
wow! this really hit the spot. i love garlic and add it like crazy to most dishes, and this really met that criteria! it was also interesting to pair chick peas with steak...i've never done that before. i did have to thicken it up a bit more as graciela suggested. perfect dinner! will become one of my stand-by's.