Name: Guisantes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 pack Maui Nui Medallions; 2-3 garlic cloves, finely minced; 1/2 small onion, thinly sliced; 1 cup peas; 1 small bell pepper, cut into strips; 1 cup can of crushed tomatoes; 1 tbsp fish sauce; 2 tbsp shoyu (soy sauce); 1/2 cup Maui Nui bone broth or water; 1 tsp paprika; null Salt and Pepper to taste; null Avocado oil or (or any neutral oil)

PREP TIME:

15 min.

COOK TIME:

18 min.

SERVES:

2 - 3

Directions

Step 1

Prepare medallions by using a paper towel to pat each piece completely dry. Season with salt and pepper and shoyu and gently massage into the meat. Optional- Place in fridge and marinate meat for at least 2 hours to maximize flavor.

Step 2

Start by heating a large cast-iron pan on medium-high heat. Once the pan is hot, add enough oil to lightly coat the bottom of the pan.

Step 3

Add medallions to the pan in one layer and cook undisturbed for about 1 minute. Turn each piece over and cook for about 30 seconds. Then remove from pan and set aside.

Step 4

Lower heat to medium and lightly drizzle oil. Then add onions and garlic. Stirring often, sauté for 3-4 minutes.

Step 5

Add bone broth (or water), crushed tomatoes, fish sauce, bay leaf, and paprika to the pan. Bring to a gentle simmer.

Step 6

Stir in peas and bell peppers. Turn the heat to low and cover the pan with a lid. Cook for about 10 minutes.

Step 7

Add meat along with any meat juices back into the pan. Stir until the meat is fully incorporated into the sauce and cook for about 2 minutes.

Step 8

Serve immediately over steamed rice. Enjoy!