Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros using 23 ingredients and 3 steps. Here is how you can achieve that.

La inspiración de ver videos de la comida asiática en proceso es por demás aleccionadora. Entiendo que el aprender las técnicas y tiempos es el secreto, el espíritu central de cocinar. Esta receta es la puesta en marcha de dichas técnicas, con la esencia del sabor asiático más ingredientes de mi bello Panamá.

#1receta1árbol

Ingredients and spices that need to be Get to make Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros:

1. 400 gramos bistec de res cortado en fajitas delgadas
2. Marinada:
3. al gusto, sal, pimienta negra, pimienta blanca y ajinomoto
4. 6 dientes ajos picaditos
5. 1 cda jengibre picadito
6. 2 cdas salsa de soja pura
7. 1 cda vinagre de arroz
8. 2 cdas azúcar
9. 2 cdas salsa ajíes dulces (en mi recetario)
10. 1 cda aceite de girasol
11. 1 taza cebollina picada en brunua
12. 1/2 cdta aceite de ajonjolí
13. Vegetales para el Wok:
14. 4 onzas aceite de girasol o canola
15. 1 taza repollo en tiras
16. 200 gramos chayote cortado en lascas de media luna
17. 100 de zanahoria cortada en julianas finas
18. 1 cda frijoles negros de soja chinos
19. 4 onzas vino de arroz dulce (u Oporto)
20. 1 taza caldo de vegetales o agua
21. 100 gramos cebolla blanca en brunua
22. 1 lechuga romana cortada en cuartos
23. 1 cda fécula de maíz diluida con 2 cdas de agua

Instructions to make to make Bistec de Res con Chayote y Lechuga Roma en Salsa de Frijoles Negros

1. Mezclamos la marinada, agregamos la carne y la dejamos reposar 1 hora mínimo.
2. Calentamos el aceite para saltear los vegetales, iniciamos con el repollo, el chayote y la zanahorias. Salteamos 3 a 4 minutos a fuego medio alto. Agregamos el vino y tapamos 1 minutos. Sacamos y reservamos.
3. En el mismo wok agregamos 2 onzas más de aceite calentamo punto humo y agregamos la carne, salteandola y que se fría. Agregamos los frijoles negros, vegetales salteados y las cebollas, salteamos 1 minuto más y agregamos el agua. Agregamos la lechuga romana troceada y saltemos 30 segundos, que se integre con todo frito. Agregamos la fécula diluida y damos 30 segundo a que espese y servimos inmediatamente con arroz blanco sancochado sin sal.

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