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INGREDIENTS:
1 1/2 lbs beef chunks
3 medium potatoes, chunks
2 medium carrots, chunks
1 red bell pepper, chunks
1 tbsp soy sauce
1 medium size onion, minced
3 cloves garlic, minced
1 small can tomato sauce
1 1/2 tbsp fish sauce
cooking oil
2 cups soup stock
salt to taste
HOW TO COOK BEEF MECHADO:
Boil beef in water until tender. Set aside the beef. Reserve 2 cups of soup.
Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside.
In the same pan, stir fry garlic and onion.
Add the boiled beef and fish sauce. Cook for 5 minutes.
Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes.
Add the soy sauce and vegetables. Cook until sauce becomes thick.
Serve with hot steamed rice. Enjoy!
1 1/2 lbs beef chunks
3 medium potatoes, chunks
2 medium carrots, chunks
1 red bell pepper, chunks
1 tbsp soy sauce
1 medium size onion, minced
3 cloves garlic, minced
1 small can tomato sauce
1 1/2 tbsp fish sauce
cooking oil
2 cups soup stock
salt to taste
HOW TO COOK BEEF MECHADO:
Boil beef in water until tender. Set aside the beef. Reserve 2 cups of soup.
Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside.
In the same pan, stir fry garlic and onion.
Add the boiled beef and fish sauce. Cook for 5 minutes.
Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes.
Add the soy sauce and vegetables. Cook until sauce becomes thick.
Serve with hot steamed rice. Enjoy!
