Bistek Ranchero___bebita Recipes

Steps:

• 1. Chop meat into medium cubes or strips, Dice tomatoes, onions (onions can be in slices) Cut chile Jalapeño into rounds and the yellow chiles.
• 2. Add meat to pan in a little oil, stir and wait until meat is no longer pink. After meat is a lil brown add the vegetables ( Onion, tomatoes, and chiles) Add Salt, pepper and garlic salt (to taste)Add Chicken boullion, Add Can of tomatoe sauce and 1/2 cup of water. Cover and let it zimmer for 20 minutes stirring occasionally.
• 3. You can aslo use Green, red and yellow peppers for a milder taste. You can serve this with steamed white rice, and refried beans
• 4. There are many ways to make this, I opt for the easy way, since I have not much time to be in the kitchen.

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.

Steps:

• Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
• Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
• Slice meat thin and top with tomato mixture.
• Serve over rice and garnish with lime wedges and additional cilantro, if desired. 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.