RECIPE: Guisantes
A wild twist on a classic Filipino favorite- Guisantes! Tender venison steak strips mixed with onions, garlic, peppers, and peas, tossed in a tomato sauce base, all served over steaming white rice. A great weeknight meal that can be whipped up quickly with guaranteed deliciousness!
Jordan Cabatic
Ingredients
- 1 pack Maui Nui steak strips
- 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
- Salt and Pepper to taste
- Avocado oil or (or any neutral oil)
DIRECTIONS
Prepare steak strips 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.
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.
Add steak strips 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.
Lower heat to medium and lightly drizzle oil. Then add onions and garlic. Stirring often, sauté for 3-4 minutes.
Add bone broth (or water), crushed tomatoes, fish sauce, bay leaf, and paprika to the pan. Bring to a gentle simmer.
Stir in peas and bell peppers. Turn the heat to low and cover the pan with a lid. Cook for about 10 minutes.
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.
Serve immediately over steamed rice. Enjoy!