Chiuchow-style Bistec a lo Pobre

Ingredients

In this Chiuchow-style adaptation, we incorporate Chiuchow cuisine's characteristic flavors and techniques. The marinade for the beef includes soy sauce, garlic, and ginger, which infuses the meat with a rich umami taste. Additionally, the dish is stir-fried instead of pan-fried, giving it a slightly different texture. The use of Chiuchow spices and seasonings adds a unique twist to the traditional Bistec a lo Pobre. We alse have the original recipe for Bistec a lo pobre, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 4 large potatoes, peeled and cut into thick fries 4 large potatoes, peeled and cut into thick fries
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 eggs 4 eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced beef, soy sauce, minced garlic, and grated ginger. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large frying pan over medium-high heat. Fry the potato fries until golden brown and crispy. Remove from the pan and set aside.
3. 3.
   In the same pan, add more oil if needed, and sauté the sliced onions until caramelized. Remove from the pan and set aside.
4. 4.
   In the same pan, stir-fry the marinated beef slices until cooked to your desired level of doneness. Season with salt and pepper to taste.
5. 5.
   In a separate pan, fry the eggs sunny-side-up.
6. 6.
   To serve, arrange the beef slices, fried potatoes, caramelized onions, and fried eggs on a plate. Season with additional salt and pepper if desired.

Treat your ingredients with care...

• Beef — For tender and juicy beef, make sure to slice it thinly against the grain.
• Potatoes — To achieve crispy fries, soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch.
• Onions — Slowly caramelizing the onions over low heat will enhance their natural sweetness and add depth to the dish.
• Eggs — For a perfectly runny yolk, fry the eggs on low heat and cover the pan with a lid to steam them slightly.

Tips & Tricks

• For an extra kick of flavor, add a dash of Chiuchow chili oil to the marinade.
• If you prefer a milder taste, reduce the amount of garlic and ginger in the marinade.
• Serve the dish with a side of steamed rice or Chiuchow-style fried rice for a complete meal.
• Customize the level of doneness for the beef slices according to your preference.
• Experiment with different spices and seasonings to create your own unique twist on this Chiuchow-style Bistec a lo Pobre.

Serving advice

Serve the Chiuchow-style Bistec a lo Pobre hot, with the beef slices, fried potatoes, caramelized onions, and fried eggs beautifully arranged on a plate. The combination of colors and textures makes for an appealing presentation.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of chopped green onions or cilantro. You can also drizzle a small amount of Chiuchow chili oil over the beef slices for an added touch of color and spice.