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Bistec al Caldero with White Rice, Tostones and Crispy Rice
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Bistec al Caldero with White Rice, Tostones and Crispy Rice

1 hPour 4Nutri-Score C€€
par @cookingwith.gi7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • beef steak (thinly sliced, seasoned with salt and pepper)Viandes700 g
  • onion (sliced into rings)Fruits et légumes1 morceau
  • green bell pepper (sliced)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes4 morceaux
  • tomato (sliced, for serving)Fruits et légumes2 morceaux
  • lettuce (leaves separated, for serving)Fruits et légumes1 morceau
  • lime (juiced)Fruits et légumes1 morceau
  • white rice (rinsed)Céréales400 g
  • vegetable oil (for frying)Épicerie120 ml
  • soy sauceÉpicerie30 ml
  • Worcestershire sauceÉpicerie15 ml
  • tomato pasteÉpicerie15 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • oregano (dried)Épices2 g
  • green plantain (peeled and cut into thick rounds)Fruits et légumes2 morceaux

par portion

Nutrition

808kcal

Glucides
85 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Casserole
  • Poêle
  • Saladier
  • Pince de cuisine

pas à pas

Préparation

  1. Season the steak

    • Pat the beef steak dry and slice it thinly.
    • Season with salt, black pepper, oregano and crushed garlic.
    • Add the lime juice and mix well, then let it marinate.
    Étape 1

  2. Cook the steak al caldero

    • Heat oil in a Dutch oven and sear the steak over high heat.
    • Add the onion rings and green bell pepper and stir.
    • Pour in the soy sauce, Worcestershire sauce and tomato paste, then cover and simmer until tender.
    Étape 2

  3. Cook the white rice

    • Rinse the white rice until the water runs clear.
    • Bring salted water to a boil in a saucepan, add the rice and cook covered until tender.
    • Fluff the rice and let it rest, keeping the crispy bottom layer (concon) intact.
    Étape 3

  4. Fry the tostones

    • Heat oil in a frying pan and fry the plantain rounds until golden.
    • Remove, flatten each round and return to the hot oil.
    • Fry again until crisp and golden, then drain and sprinkle with salt.
    Étape 4

  5. Plate and serve

    • Serve the steak with its sauce over white rice.
    • Add the tostones, lettuce leaves and tomato slices.
    • Finish with the crispy rice (concon) from the pot.
    Étape 5
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