Ecuadorian Beef Manhattan

Ingredients

The Ecuadorian Beef Manhattan differs from the original American version by incorporating traditional Ecuadorian spices and flavors. The marinade for the beef includes Ecuadorian spices such as achiote, cumin, and garlic, which infuse the meat with a unique and aromatic taste. Additionally, the sauce is made with aji peppers, a staple ingredient in Ecuadorian cuisine, which adds a spicy and tangy element to the dish. The use of local Ecuadorian vegetables, such as bell peppers and onions, further enhances the flavors and gives the dish an authentic Ecuadorian touch. We alse have the original recipe for Beef Manhattan, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 aji peppers, seeded and finely chopped 2 aji peppers, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the achiote paste, ground cumin, minced garlic, salt, and pepper. Mix well.
2. 2.
   Add the sliced beef to the bowl and toss until the meat is evenly coated with the marinade. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced bell peppers, onion, and tomatoes. Sauté until the vegetables are tender, about 5 minutes.
5. 5.
   Return the cooked beef to the skillet with the vegetables. Add the chopped aji peppers, cilantro, lime juice, salt, and pepper. Stir well to combine all the ingredients.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and serve the Ecuadorian Beef Manhattan hot with rice or mashed potatoes.

Treat your ingredients with care...

• Achiote paste — Achiote paste can be found in Latin American grocery stores or online. If you can't find it, you can substitute it with paprika and annatto powder for a similar flavor.
• Aji peppers — Aji peppers are commonly used in Ecuadorian cuisine for their spicy and fruity flavor. If you can't find them, you can substitute with jalapeno peppers or any other spicy pepper of your choice.

Tips & Tricks

• For a smokier flavor, you can grill the marinated beef instead of cooking it in a skillet.
• Serve the Ecuadorian Beef Manhattan with a side of avocado slices for added creaminess.
• Adjust the spiciness of the dish by adding more or fewer aji peppers according to your preference.
• Garnish with additional fresh cilantro for a burst of freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Ecuadorian Beef Manhattan hot with a side of rice or mashed potatoes. Garnish with fresh cilantro for an extra pop of color and flavor.

Presentation advice

Arrange the sautéed vegetables and beef slices on a plate, drizzle the tangy sauce over the top, and garnish with a sprig of fresh cilantro. The vibrant colors of the dish will make it visually appealing and appetizing.