Japanese Chinese-style Carne Fiesta

Ingredients

In this Japanese Chinese adaptation, the original Colombian Carne Fiesta is transformed into a stir-fry dish. The flavors are enhanced with the addition of soy sauce, ginger, and garlic, which are commonly used in Japanese and Chinese cuisines. The dish is stir-fried with a variety of Asian vegetables, such as bell peppers, snap peas, and carrots, to give it an authentic Japanese Chinese touch. The use of sesame oil and toasted sesame seeds adds a nutty flavor and a delightful crunch, elevating the dish to a new level of deliciousness. We alse have the original recipe for Carne fiesta, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 cup snap peas 1 cup snap peas
• 2 carrots, julienned 2 carrots, julienned
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, rice vinegar, honey, minced garlic, and grated ginger. Mix well.
2. 2.
   Add the sliced beef to the marinade and let it sit for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the marinated beef to the hot pan and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
5. 5.
   In the same pan, add the sliced bell peppers, snap peas, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. 6.
   Return the beef to the pan and stir-fry for an additional 1-2 minutes to combine the flavors.
7. 7.
   Drizzle the sesame oil over the stir-fry and sprinkle with toasted sesame seeds.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Japanese Chinese-style Carne Fiesta hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — For tender and juicy beef, make sure to slice it thinly against the grain.
• Snap peas — To retain their crispness, blanch the snap peas in boiling water for 1 minute before adding them to the stir-fry.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili garlic sauce or a sprinkle of red pepper flakes.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• To make it more substantial, serve the stir-fry over cooked noodles or alongside steamed bok choy.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Japanese Chinese-style Carne Fiesta hot over steamed rice or noodles. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the stir-fry on a large serving platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle some additional toasted sesame seeds on top for an extra touch of elegance.