Chino Latino Stir Fry Steak Encebollado

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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