"Chef Celly Cooks" Ecua Style Pepper Steak- Bistec estillo ecuatoriano

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner and pork chops are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point while vegetable oil is usually cheaper.

Welcome to the video on making Ecua Style Pepper Steak.

Season the beef steak (Chuck) and leave it overnight for more flavor.

Slice the vegetables (onions, peppers, tomatoes, and potato) very thinly, using a good knife for quick cutting.

Squeeze out the seeds from the tomatoes before slicing them thinly.

In a pan, heat 2 tablespoons of olive oil over medium heat, ensuring it's not burning hot.

Add the seasoned meat to the pan and brown it slightly without fully cooking it.

Cover the pan for 2 minutes to let the meat brown, then turn it once more.

Add the sliced vegetables on top of the meat, layering them, and cover the pan again on high heat for 2 minutes.

After 2 minutes, reduce the heat to medium and cook for another 4 minutes, keeping an eye on it.

Uncover the pan and add one package of ketchup, mixing it in and tasting for salt.

Move the steak from the bottom to prevent overcooking and mix the vegetables well.

Cover the pan again on medium heat for about 3 more minutes to thicken the sauce.

Add the thinly sliced potato to the pan and cover it, cooking for an additional 5 minutes.

After 5 minutes, uncover the pan to check if the potato is cooked through, adjusting cooking time if needed based on thickness.

Serve the dish with white rice and optionally top with a fried egg.

Cooking Techniques

Equipment Needed

Spice Level: