Chamorro Bistek Recipes

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CHAMORRO BISTEK

This is another traditional island favorite. I'm not sure where it originated from but there are various recipes to this. I hope you enjoy it as much as my family does.

Provided by ChamoritaMomma

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Chamorro Bistek image

Steps:

  • The best way to handle slice the beef is partially frozen. Slice thinly, about 1/4-inch thick and 2-3-inches long.
  • Combine the rest of ingredients except for the oil, water, cornstarch. Marinate for about 30 minutes.
  • Heat oil in skillet and remove the garlic and onions from the marinade. Carefully sauté in hot oil for about 5 minutes. Drain the beef from marinade and add to the skillet. Stir-fry on medium-high heat, stirring often until cooked and browned. This should roughly take about 8 minutes, depending on your stove and thickness of meat.
  • Add the water and cornstarch to marinade and bring to a boil, stirring often. Mixture should start to thicken up but not too much. Slightly less than thick gravy consistency. Taste and adjust seasoning if needed. Lower temperature down and simmer for about 15 minutes more, careful not to burn. Serve over hot rice.

Nutrition Facts : Calories 675.6, Fat 45.7, SaturatedFat 16.1, Cholesterol 166.6, Sodium 1709.6, Carbohydrate 12.4, Fiber 0.8, Sugar 1.5, Protein 50.2

1 1/2 lbs sirloin steaks
4 garlic cloves, finely minced
1 medium onion, sliced thinly
1/4 cup vinegar
1/4 cup soy sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Accent seasoning
2 tablespoons vegetable oil
1 cup water
1/4 cup cornstarch, for thickening

ROSE'S CHAMORRO RED RICE

Make and share this Rose's Chamorro Red Rice recipe from Food.com.

Provided by ChamoritaMomma

Categories     Short Grain Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11



Rose's Chamorro Red Rice image

Steps:

  • In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
  • Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
  • This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
  • Enjoy with chamorro barbeque and finadene.

5 cups short-grain rice, Calrose rice is preferred
5 1/2 cups water
4 tablespoons vegetable oil or 4 tablespoons bacon grease
1 (1/3 ounce) package achiote powder, I use Mama Cita's brand, can be found at any Asian market
2 (1 1/2 ounce) packages sazon goya with coriander and annatto
1 (1 1/2 ounce) package Goya ham seasoning
1/4-1/2 cup onion, chopped
1 1/2 teaspoons garlic powder
1 teaspoon salt, may need more according to taste
1/2 teaspoon black pepper
1/4 teaspoon Accent seasoning

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