MIC Food | Asian-Inspired Stir Fry with Vaca Frita, Plantains & Yuca
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Asian-Inspired Stir Fry with Vaca Frita, Plantains & Yuca

MIC Food Big Banana Plantain and Tio Jorge Yuca stir fry

Asian-Inspired Stir Fry with Vaca Frita, Plantains & Yuca

MIC Food Big Banana Plantain and Tio Jorge Yuca stir fry

Yields1 Serving
Prep Time1 minCook Time1 minTotal Time2 mins

MIC Food Hawaiian Toston Cuban Sandwich Tio Jorge

Ingredients
 Big Banana® Ripe Plantain Slices
 Tio Jorge® Yuca Fries
 Flank Stank
 Broccoli Rabe, trimmed and blanced
 Shitake Mushrooms, sliced
 Bean Sprouts
Vaca Frita
 ½ lb Flank steak, cut into 4 pieces
 1 green bell pepper, cored and quartered
 2 onions, halved, 1 thinly slices
 1 bay leaf
 2 garlic cloves, smashed
 salt to taste
 ¼ cup (+ plus 2 tbsp.) fresh lime juice
 3 tbsp extra virgin olive oil
 freshly ground pepper
Mojo Sauce
 ½ cup sour orange juice
 ¼ cup finely chopped cilantro
 2 tbsp blended oil (75/25 ratio)
 2 tsp cornstarch
 ¾ tsp salt
 ½ tsp toasted and ground cumin seeds
 ½ tsp oregano
 ½ tsp ground pepper
Ripe Plantain Slices
1

1. Preheat fryer to 350F
2. Add the plantains to the fryer basket and gently lower it into the oil and cook for
3- 4 minutes
3. Drain and hold warm

Yuca Fries
2

1. Once the plantains are done, add the yuca fries to the basket and lower into the oil. Fry for 3-4 minutes until golden
2. Drain, season with salt and hold warm

Mojo Sauce
3

1. Combine lime juice, orange juice, cilantro, oil, cornstarch, salt, cumin, oregano and pepper in a small bowl.

Vaca Frita
4

1. In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf.
2. Add enough water to cover and bring to a boil.
3. Simmer over moderate heat for 20 minutes.
4. Transfer the flank steak to a work surface and let the steak cool.
5. Strain the broth and reserve for another use. Cut the meat into half inch strips and transfer it to a bowl.
6. Using the side of a large knife, mash the garlic to a paste with ½ teaspoon of salt.
7. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion.
8. Let stand at room temperature for at least 30 minutes or up to 1½ hours.
9. Heat a large, flat griddle until very hot.
10. If needed work in batches and spread the sliced beef on the griddle in a thin layer and season with salt and pepper.
11. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes.
12. Add the mushrooms and broccoli rabe and continue to cook until the mushrooms get a little color, about 3 minutes.
13. Deglaze with 1-2 tablespoons of the mojo, remove from heat and add the bean sprouts, yuca and plantains.
14. Adjust seasoning the transfer to a platter and serve.

Ingredients

Ingredients
 Big Banana® Ripe Plantain Slices
 Tio Jorge® Yuca Fries
 Flank Stank
 Broccoli Rabe, trimmed and blanced
 Shitake Mushrooms, sliced
 Bean Sprouts
Vaca Frita
 ½ lb Flank steak, cut into 4 pieces
 1 green bell pepper, cored and quartered
 2 onions, halved, 1 thinly slices
 1 bay leaf
 2 garlic cloves, smashed
 salt to taste
 ¼ cup (+ plus 2 tbsp.) fresh lime juice
 3 tbsp extra virgin olive oil
 freshly ground pepper
Mojo Sauce
 ½ cup sour orange juice
 ¼ cup finely chopped cilantro
 2 tbsp blended oil (75/25 ratio)
 2 tsp cornstarch
 ¾ tsp salt
 ½ tsp toasted and ground cumin seeds
 ½ tsp oregano
 ½ tsp ground pepper

Directions

Ripe Plantain Slices
1

1. Preheat fryer to 350F
2. Add the plantains to the fryer basket and gently lower it into the oil and cook for
3- 4 minutes
3. Drain and hold warm

Yuca Fries
2

1. Once the plantains are done, add the yuca fries to the basket and lower into the oil. Fry for 3-4 minutes until golden
2. Drain, season with salt and hold warm

Mojo Sauce
3

1. Combine lime juice, orange juice, cilantro, oil, cornstarch, salt, cumin, oregano and pepper in a small bowl.

Vaca Frita
4

1. In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf.
2. Add enough water to cover and bring to a boil.
3. Simmer over moderate heat for 20 minutes.
4. Transfer the flank steak to a work surface and let the steak cool.
5. Strain the broth and reserve for another use. Cut the meat into half inch strips and transfer it to a bowl.
6. Using the side of a large knife, mash the garlic to a paste with ½ teaspoon of salt.
7. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion.
8. Let stand at room temperature for at least 30 minutes or up to 1½ hours.
9. Heat a large, flat griddle until very hot.
10. If needed work in batches and spread the sliced beef on the griddle in a thin layer and season with salt and pepper.
11. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes.
12. Add the mushrooms and broccoli rabe and continue to cook until the mushrooms get a little color, about 3 minutes.
13. Deglaze with 1-2 tablespoons of the mojo, remove from heat and add the bean sprouts, yuca and plantains.
14. Adjust seasoning the transfer to a platter and serve.

Asian-Inspired Stir Fry with Vaca Frita, Plantains & Yuca


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