Hainanese-style Plato Paceño

Ingredients

In this Hainanese-style adaptation, the traditional Plato Paceño is infused with Hainanese flavors. The original dish typically uses beef, potatoes, and chuño (freeze-dried potatoes), while the Hainanese version replaces the potatoes with fragrant rice and incorporates aromatic spices such as ginger, garlic, and star anise. The salsa is also modified to include Hainanese influences, such as the addition of sesame oil and cilantro. We alse have the original recipe for Plato paceño, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 cups (400g) fragrant rice 2 cups (400g) fragrant rice
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 star anise 2 star anise
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large tomato, diced 1 large tomato, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the fragrant rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and star anise, and sauté until fragrant.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Pour in the beef broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   While the beef is simmering, cook the fragrant rice according to the package instructions.
6. 6.
   In a separate bowl, combine the diced tomato, chopped onion, sesame oil, salt, and pepper to make the salsa. Mix well and set aside.
7. 7.
   Once the beef is tender, remove it from the pot and shred it using two forks.
8. 8.
   To serve, place a generous portion of fragrant rice on a plate. Top it with the shredded beef and spoon some salsa over the beef. Garnish with fresh cilantro.

Treat your ingredients with care...

• Fragrant rice — Rinse the rice thoroughly to remove excess starch before cooking to achieve fluffy and separate grains.
• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Slow-cooking will help tenderize the meat further.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in soy sauce and oyster sauce for 30 minutes before cooking.
• If fragrant rice is not available, you can use jasmine rice as a substitute.
• Adjust the amount of ginger and garlic according to your preference for stronger or milder flavors.
• To save time, you can use a pressure cooker to cook the beef in approximately half the time.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Hainanese-style Plato Paceño hot, allowing the fragrant aroma to entice your senses. Accompany it with a side of fresh salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To present the dish beautifully, mold the fragrant rice into a round shape using a small bowl or a rice mold. Place the shredded beef on top and drizzle the salsa around the rice. Garnish with a sprig of fresh cilantro for an elegant touch.