Panamanian Bistec Picado
A traditional Panamanian dish that consists of diced beef cooked in a tomato-based sauce served with white rice and beans.
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Servings: 8 people
Calories: 297 kcal
Equipment
- A large skillet or wok
- A sharp knife
- A cutting board
- Measuring spoons and cups
- A wooden spoon
- A lid to cover the skillet
Ingredients
- 2 pounds beef cut into small pieces
- 1 large onion chopped
- 2 bell peppers chopped
- 3 garlic cloves minced
- 2 Tbsp vegetable oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- Salt and black pepper to taste
- ¼ cup water
- Chopped cilantro for garnish
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onions and peppers and sauté until they start to soften, about 3-4 minutes.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Add the beef and cook until it starts to brown, about 5-6 minutes.
- Add the Worcestershire sauce, tomato paste, cumin, paprika, salt, and black pepper. Stir to combine.
- Add the water, cover the skillet, and let the meat simmer for about 10-15 minutes or until it's tender and cooked through.
- Taste and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot with rice, beans, or fried plantains.
Notes
Tips and Tricks
▣ Cut the beef into small pieces to ensure even cooking and tender meat. ▣ Use a sharp knife to cut the vegetables, which will make the prep process quicker and easier. ▣ Sauté the onions and peppers before adding the meat to develop more flavor in the dish. ▣ Cover the skillet when simmering the meat to keep it moist and tender. ▣ Taste and adjust the seasoning as needed before serving.Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 8g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 195mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g
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