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
- In a mixing bowl, mix ground beef, soy sauce, and lemon juice together. Set aside to let the beef marinate for 15 minutes.
- 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.
- 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.
- ). 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.
- 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.
- Serve the beef with rice, plantains, and crispy eggs.
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