Ingredients with Measurements:
- 1 lb. Intip (dried beef)
- 1 cup water
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. chili paste
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Soak the Intip in water for 30 minutes to rehydrate it.
2. Drain the Intip and cut it into thin strips.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the onion, garlic, and ginger to the skillet and sauté for 2-3 minutes or until the onion is translucent.
5. Add the Intip to the skillet and cook for 5-7 minutes or until it is browned.
6. Add the chili paste, soy sauce, brown sugar, salt, and pepper to the skillet and stir until the Intip is coated in the sauce.
7. Cook for an additional 2-3 minutes or until the sauce has thickened.
8. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 10g
- Carbohydrates: 10g
- Protein: 32g
Substitutions for ingredients:
- Beef jerky can be used instead of Intip.
- Red pepper flakes can be used instead of chili paste.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the skillet.
- Use different types of meat such as chicken or pork.
Tips and tricks:
- Be careful not to overcook the Intip as it can become tough.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Cilantro
Pairings:
- White rice
- Steamed vegetables
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the Intip is too tough, soak it in water for a longer period of time.
Food safety advice:
- Make sure to cook the Intip to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Intip is a traditional Peruvian dried beef that has been used for centuries.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with rice and vegetables.
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Region: Peruvian