Asian-Inspired Stir Fry with Vaca Frita, Plantains & Yuca
1. Preheat fryer to 350F
2. Add the plantains to the fryer basket and gently lower it into the oil and cook for
3- 4 minutes
3. Drain and hold warm
1. Once the plantains are done, add the yuca fries to the basket and lower into the oil. Fry for 3-4 minutes until golden
2. Drain, season with salt and hold warm
1. Combine lime juice, orange juice, cilantro, oil, cornstarch, salt, cumin, oregano and pepper in a small bowl.
1. In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf.
2. Add enough water to cover and bring to a boil.
3. Simmer over moderate heat for 20 minutes.
4. Transfer the flank steak to a work surface and let the steak cool.
5. Strain the broth and reserve for another use. Cut the meat into half inch strips and transfer it to a bowl.
6. Using the side of a large knife, mash the garlic to a paste with ½ teaspoon of salt.
7. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion.
8. Let stand at room temperature for at least 30 minutes or up to 1½ hours.
9. Heat a large, flat griddle until very hot.
10. If needed work in batches and spread the sliced beef on the griddle in a thin layer and season with salt and pepper.
11. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes.
12. Add the mushrooms and broccoli rabe and continue to cook until the mushrooms get a little color, about 3 minutes.
13. Deglaze with 1-2 tablespoons of the mojo, remove from heat and add the bean sprouts, yuca and plantains.
14. Adjust seasoning the transfer to a platter and serve.
Ingredients
Directions
1. Preheat fryer to 350F
2. Add the plantains to the fryer basket and gently lower it into the oil and cook for
3- 4 minutes
3. Drain and hold warm
1. Once the plantains are done, add the yuca fries to the basket and lower into the oil. Fry for 3-4 minutes until golden
2. Drain, season with salt and hold warm
1. Combine lime juice, orange juice, cilantro, oil, cornstarch, salt, cumin, oregano and pepper in a small bowl.
1. In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf.
2. Add enough water to cover and bring to a boil.
3. Simmer over moderate heat for 20 minutes.
4. Transfer the flank steak to a work surface and let the steak cool.
5. Strain the broth and reserve for another use. Cut the meat into half inch strips and transfer it to a bowl.
6. Using the side of a large knife, mash the garlic to a paste with ½ teaspoon of salt.
7. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion.
8. Let stand at room temperature for at least 30 minutes or up to 1½ hours.
9. Heat a large, flat griddle until very hot.
10. If needed work in batches and spread the sliced beef on the griddle in a thin layer and season with salt and pepper.
11. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes.
12. Add the mushrooms and broccoli rabe and continue to cook until the mushrooms get a little color, about 3 minutes.
13. Deglaze with 1-2 tablespoons of the mojo, remove from heat and add the bean sprouts, yuca and plantains.
14. Adjust seasoning the transfer to a platter and serve.