Asado Negro Crispy Plantain Rice Bowl

Method

1. Slice the beef across the grain into thin 5 mm strips, toss with the Worcestershire sauce, chopped garlic, pepper and salt and leave for 10 min. Meanwhile slice the red onion paper-thin and toss it with the lime juice for a quick pickle.

   Add in this stepBeef sirloin 300 gWorcestershire sauce 2 tbspGarlic cloves 2Black pepper ¼ tspSalt ½ tspRed onion ½Lime ½

2. Peel the plantain and cut it diagonally into 1 cm slices. Heat 60% of the oil in a 24 cm frying pan on medium heat, lay the plantain in a single layer and fry for 7 min, turning halfway, until deep golden with glossy caramelised edges. Lift onto a plate. The oil can spit, so keep your face back from the pan.

   Add in this stepRipe plantain (yellow with black spots) 1Vegetable oil 1¾ tbsp

   medium heat

3. In a small bowl, stir the sugar, stock, vinegar and cornstarch until both the sugar and starch have dissolved.

   Add in this stepPapelón or dark brown sugar 35 gBeef stock 120 mlRed wine vinegar 1 tspCornstarch 1 tsp

4. Wipe the pan, add the remaining oil and heat on high heat until it just starts to smoke. Spread the beef in a single layer and sear it in batches (1×) for 3 min in total. If the strips overlap they release water and stew instead of browning, so don't crowd the pan.

   Add in this stepVegetable oil 1¼ tbsp

   high heat

5. Return all the beef to the pan, stir the sauce again and pour it in. Let it bubble on medium heat for 2 min, until the sauce is dark, thick and glossy around the beef, then turn off the heat.

   medium heat

6. Spoon the rice into bowls and arrange the glazed beef with its sauce, the plantain and sliced avocado side by side. Crumble over the cheese and finish with the pickled onion and cilantro.

   Add in this stepWarm cooked white rice 400 gAvocado 1Queso blanco or feta 60 gFresh cilantro 5 g