Bistek Guisado Recipes

BISTEK TAGALOG (BEEFSTEAK) RECIPE

Steps:

• Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
• Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
• Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
• Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
• Pour the remaining marinade and water. Bring to a boil.
• Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
• Season with ground black pepper and salt as needed. Top with pan-fried onions.
• Transfer to a serving plate. Serve hot. Share and Enjoy!

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
• Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
• Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
• Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
• Serve with white rice and fried plantains.

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

CARNE DE RES GUISADA - DOMINICAN BEEF STEW

Steps:

• Cut the Beef (2 pound) into 1 inch pieces.
• Juice the Lime (1).
• Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
• In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
• In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
• When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
• Slice the Onion (1/2).
• Slice the Cubanelle Pepper (1/2).
• Slice the Red Bell Pepper (1/2).
• Chop the Fresh Cilantro (to taste).
• Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
• Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

BISTEC ENCEBOLLADO - STEAK & ONIONS

Steps:

• Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.

SPICY BOTTOM ROUND STEAK ( BISTEC GUISADO)

Steps:

• 1. Lay your steaks out on a wooden cutting board before pounding the steaks season each one with a little garlic powder, black pepper and seasoned salt. Then pound each one with meat mallet or pounder to tenderize. Turn steaks over and do the same on the other side. Next dredge each steak in flour set aside.
• 2. Next heat oil in a very large skillet. When oil is shimmering take each steak and fry until golden on each side. Take out and set aside on a platter or dish.
• 3. Take out all but 1/4 cup of the oil from the fry pan and add mashed garlic, diced onions, sliced bell peppers and diced jalapeno. Saute these veggies until limp. Next add the can of beef broth stir well and set each steak back into the skillet add a quarter cup water. reduce heat to medium low cover with a tight lid and cook for 1 hour.
• 4. After one hour uncover take out the steaks remove to a platter. To the sauce in the fry pan add the can of italian style cut green beans. Heat and mix well in the sauce add pour over the steaks. Heat tortillas and roll up and place along side. Everyone serves themselves the steak cuts in slices and wraps in the tortillas with some sauce. This can also be served with a rice dish and a salad. Enjoy

BISTEK GUISADO

Steps:

• 1. first, peel and dice the potatoes, place in a small microwavable bowl with water to cover, microwave for 4 minutes, drain and set aside
• 2. place meat in a large bowl and pour some vinegar over it, not too much, just enough to moisten all the meat, sprinkle meat with, garlic powder, onion powder, adobo, and sazon, set aside.
• 3. In a large pan, heat oil and add green pepper and cook for about 3 or 4 minutes, then add the onion, garlic and cilantro, cook about 5 minutes stirring often.
• 4. add the meat to the pan and mix well, cook a few minutes,then add tomato sauce and diced tomatoes, sprinkle with adobo and sazon, add potatoes and simmer stirring occasionally for about 45 minutes to an hour. Serve over white rice.

GUISADO DE BISTEC CON PAPAS

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

BISTEC RANCHERO CON PAPAS

Steps:

• In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
• Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
• In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
• Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
• Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
• Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
• Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
• Taste and add salt & pepper to see if it needs more.