Bistek Guisado Recipes

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

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

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.

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.

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.

Steps:

• Prepare the steaks: Trim and discard any excess fat to your liking. Halve each steak horizontally into two thin steaks, then cut each into 5 or 6 pieces. You want the pieces to be nonuniform, roughly chopped rectangles and triangles. The important thing is that they're all an even thickness. Set aside.
• In a large, lidded skillet, heat 2 tablespoons olive oil over medium. Add the bay leaves, pressing to flatten, and cook until toasted at edges, turning halfway through, 30 seconds to 1 minute. Transfer bay leaves to a plate. Add the smashed garlic cloves and sear over medium-high, flipping frequently, until golden on both sides, 1 to 2 minutes. Transfer to the plate with the bay leaves.
• Add the onion rounds, keeping them intact, season with salt, and cook, undisturbed, just until the onions start just begin to lightly brown underneath, about 2 minutes. Flip rounds, add 2 tablespoons water, cover with lid and quickly steam, 2 minutes. Remove lid and cook until onions are crisp-tender and liquid is almost evaporated, about 2 minutes. Transfer onions to plate.
• Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high until ripping hot. Season beef all over with salt and pepper. Working quickly and in batches to avoid crowding, sear beef until caramelized and golden brown (like mini steaks!) but not fully cooked through, 1 to 2 minutes per side for medium or medium-rare. Transfer to a platter and repeat with remaining meat. Arrange meat in an even layer on the platter.
• Add the butter to the skillet and cook over medium-high, swirling the pan, until browned, 1 to 2 minutes. Add the lemon juice, orange juice and soy sauce and cook, stirring frequently, until glossy and slightly looser than maple syrup, 2 to 3 minutes.
• Drizzle pan sauce over steak. Top with onions and garlic and tuck bay leaves into dish. Serve immediately.