Bistec Empanizado Recipes

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CUBAN BREADED STEAK (BISTEC EMPANIZADO)



Cuban Breaded Steak (Bistec Empanizado) image

Three Guys from Miami; if you cannot get sour orange juice, a plausible substitution is-2 parts orange juice, 1 part lemon juice, 1 part lime juice. To make cracker meal-grind crackers in a food processor to a fine consistency.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/2 cup sour orange juice
2 tablespoons vinegar
1 cup finely chopped onion
1 1/2 lbs sirloin steaks (about 6 ounces per serving)
1 cup cracker meal (finely ground crackers)
2 teaspoons garlic powder
1/2 teaspoon salt
2 egg whites, beaten
olive oil, for sauteing
fresh cilantro, chopped
fresh ground black pepper

Steps:

  • Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
  • Add un-pounded steak, cover, and marinate for 20 minutes.
  • Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
  • Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
  • In a bowl, combine cracker meal, garlic powder, and salt.
  • Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
  • Saute in heated olive oil to desired doneness; remove from pan and place on plate.
  • Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
  • Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

Nutrition Facts : Calories 793.8, Fat 54.5, SaturatedFat 17.3, Cholesterol 166.6, Sodium 627, Carbohydrate 20.8, Fiber 1.3, Sugar 4.8, Protein 52

BISTEC EMPANIZADO



Bistec Empanizado image

Bistec empanizado is a popular Cuban dish that consists of a beef steak that is breaded and then fried.

Provided by Sarah-Eden Dadoun

Categories     Main Course

Time 35m

Number Of Ingredients 10

4 thin top sirloin steaks
1 lemon (, juice only)
½ teaspoon pepper
1 tablespoon Sazón GOYA® with garlic
1 onion (, chopped)
Salt
Black pepper (, freshly ground)
2 eggs (, beaten)
9 oz galleta molida ((Cuban cracker meal), or breadcrumbs)
Vegetable oil for frying

Steps:

  • In a large bowl, season the meat with lemon juice, salt, pepper, and Sazón GOYA® with garlic. Marinate for 2 hours in the refrigerator.
  • Break the eggs into a dish, and beat well.
  • Place the cracker meal into another dish.
  • Pat each steak to remove the excess spices, dip into the beaten egg, and then into the cracker meal.
  • Heat a large amount of vegetable oil in a large pan over medium heat, and bring it to a temperature of 340 F (170 ° C).
  • Place the steaks into the hot oil, and fry on both sides until golden brown.
  • Serve immediately with rice, fries or sautéed potatoes.

Nutrition Facts : Calories 655 kcal, Carbohydrate 48 g, Protein 58 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 220 mg, Sodium 725 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 16 g, ServingSize 1 serving

BREADED STEAK (BISTEC EMPANIZADO)



Breaded Steak (Bistec Empanizado) image

We usually eat this at Lila's Restaurant & it served with julienned fried potato sticks, maduros(fried ripe plantains) and white fluffy rice, a Cuban regular with all meals. I ususally ask for tomato and avocado slices with my steak. Delish! Allow the meat to marinate in special mixture overnight. These make wonderful sandwiches and it can also be eaten cold.

Provided by Manami

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 steaks, 1/4 inch thick
1 chopped onion
3 garlic cloves, minced
1/4 cup orange juice, sour orange juice (or 1/8 cup orange juice & 1/16 cup lemon juice & 1/16 cup lime juice)
1/8 teaspoon dried oregano
1/8 teaspoon peppercorn, smashed
1/8 teaspoon paprika, Spanish
1/8 teaspoon salt
4 eggs
1 cup ground cracker meal, salted to taste
flour
olive oil

Steps:

  • Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
  • Rub into meat and cover.
  • Place in the refrigerator & allow to marinate overnight.
  • In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
  • Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
  • Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.

Nutrition Facts : Calories 286.3, Fat 11, SaturatedFat 3.9, Cholesterol 265, Sodium 246, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 36.6

BISTEC ENCEBOLLAO



Bistec Encebollao image

Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Provided by HANZOtheRAZOR

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Steps:

  • In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
  • When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g

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Top Asked Questions

How to cook bistec empanizado steak?
Heat the oil over medium-high heat. Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn’t flake off. Remove the steak from the skillet and place it on a baking sheet that’s lined with a cooling rack.
What is empanizado and how to make it?
Bistec Empanizado is Puerto Rican breaded cubed steak, our version of chicken fried steak or schnitzel. Every country, every region even, seems to have it’s own version of this classic comfort food. The first thing you’re going to need to do is marinade the steaks.
How do you cook empanizado sauce?
Add enough oil to a large, deep skillet to cover the bottom by about a ¼ to ½ an inch. Heat the oil over medium-high heat. Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn’t flake off.
How long to fry bistec empanizado?
Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn’t flake off.

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