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Filipino Arroz a la Cubana
Ingredients
  • 1 lb. ground beef
  • ¼ cup soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 medium-sized tomato, chopped
  • 1 medium-sized potato, chopped
  • 1 carrot, chopped
  • ½ cup beef stock
  • sea salt, to taste
  • fresh black pepper, to taste
  • FOR THE PLANTAINS:
  • vegetable oil, enough for ½ inch
  • 2 plantains
  • FOR THE EGGS:
  • 2 tablespoons vegetable oil
  • 4-5 large eggs, at room temperature
Directions
  1. In a mixing bowl, mix ground beef, soy sauce, and lemon juice together. Set aside to let the beef marinate for 15 minutes.
  2. While the beef is marinating, heat vegetable oil in a large skillet over medium heat. Add onion and red bell pepper, cook until softened, about 5 minutes. Add garlic and bay leaf, and cook until fragrant, about 1 minute.
  3. Increase the heat to medium-high. Add the ground beef to the pot and cook until no longer pink, about 5 minutes. Add in tomato and cook until it starts to crush, about 3 minutes. Stir in potato, carrot, and beef stock. Bring to a simmer, then cover and reduce heat to low. Cook until potatoes and carrots are tender and mixture is thickened, about 15 minutes, removing the lid during the last 5 minutes. Add salt and black pepper to taste.
  4. ). While beef is cooking, cook the plantains. Heat a ½ inch of vegetable oil in a sauté pan. Slice plantains diagonally and place them into the hot oil. Cook until browned and caramelized, about 3 minutes per side.
  5. To make the eggs, add 2 tablespoons of vegetable oil in a separate skillet over medium-high heat, and heat until smoking. Break eggs into the skillet (watch out: they’re going to sputter and spit). Season with salt and pepper and cook for about 1-2 minutes, until whites are completely opaque. Turn off the heat and transfer eggs to a plate.
  6. Serve the beef with rice, plantains, and crispy eggs.

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