Asian technique meets Hispanic ingredients

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Asian technique meets Hispanic ingredients

Wok Picadillo is a creative fusion of Hispanic cuisine and the Asian technique of cooking with a wok.
Wok Picadillo

Notes: A cast-iron wok over gas heat is the best choice. But in a pinch, a large cast-iron skillet can be substituted. A stainless or carbon steel wok also can be used, though you may find you need to use more oil to prevent sticking. Never use nonstick woks for high-heat frying; they aren’t made to tolerate extreme heat.
Because speed is essential when cooking at high heat in a wok, it’s important to have all ingredients prepped ahead. If you are using a small wok or a skillet, you may need to cook the meat in two batches. Avoid crowding the pan, as this cools it. The meat also should be cooked in two batches if your stove is electric, which does not maintain temperature as well as gas.
Stainless-steel spatulas with wooden handles and curved edges work best with steel or cast-iron woks.
This dish is best served with rice, especially red or brown. Start the rice cooking as you prep your ingredients so everything is ready at the same time.
Start to finish: 30 minutes
Servings: 4


Ingredients:


1 tablespoon tamari or good (MSG-free) soy sauce
1 teaspoon medium drinking sherry
2 teaspoons of cornstarch
2 pinches white pepper
1 pound 90 percent lean ground beef
1 tablespoon canola or other high-heat oil, divided
1 medium yellow onion, finely chopped
½ medium green bell pepper, cored and finely chopped
½ medium red bell pepper, cored and finely chopped
2 cloves garlic, diced
2 plum tomatoes, finely chopped
¼ cup diced green olives with pimentos
¼ cup raisins
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Juice of 1 lime
Sprigs of fresh cilantro, mint or parsley, to serve

Method:


In a medium bowl, whisk together the tamari, sherry, cornstarch and white pepper. Add the ground beef and mix until thoroughly incorporated. Set aside.
Set your wok over high and let heat for 1 minute. Add ½ tablespoon of the oil and heat until it shimmers. Add the onion and both bell peppers. As soon as they hit the wok, immediately stir them around the pan. Cook for 5 minutes, or until the onions and peppers are just barely cooked and still firm and colorful.
Transfer the vegetables to a plate. Use paper towels to dry the wok, then return it to the heat.
When the wok is hot again, add the remaining ½ tablespoon of oil and heat until it shimmers. Add the garlic first, then immediately add the ground beef.
Use the back of the spatula to spread the beef across the wok as if frying a wide burger. Let the meat sear on one side until golden brown. This gives your meat a crispy exterior with juicy interior. You can test for doneness by flipping beef in the center of your wok where the heat is the hottest. If it is golden brown, flip all the beef and start breaking it up with your spatula.
Once the beef is just cooked (when you don’t see any red, about 7 minutes), return the onion-pepper mixture to the pan. Add the tomatoes, olives, raisins, cumin, oregano and paprika. Mix well, then reduce heat to medium and fry for 5 minutes. Stir in the lime juice. Serve spooned over rice and topped with fresh cilantro, mint or parsley.
Nutrition information per serving: 340 calories; 160 calories from fat (47 percent of total calories); 17 g fat (5 g saturated; 0.5 g trans fats); 75 mg cholesterol; 19 g carbohydrate; 25 g protein; 3 g fiber; 670 mg sodium.

Asian technique meets Hispanic ingredients

SPF
Wok Picadillo is a creative fusion of Hispanic cuisine and the Asian technique of cooking with a wok.
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