Chino Latino Stir Fry Steak Encebollado Recipes

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.

MEXICAN STIR-FRY

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

MEXICAN BEEF STIR-FRY

Steps:

• Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
• Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
• Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

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.