Cooking Recipe Quiabada (Beef & Okra Bahian Style)
Recipe Ingredients
2 tb
Pure olive oil
1
Large onion, minced
1
Clove garlic, minced
1 lb
Boneless shell steak, cut
-into 1-inch cubes
2
Medium-size ripe tomatoes,
-peeled, seeded, and
-coarsely chopped
Salt & black pepper to taste
2
Preserved malagueta peppers,
-minced, or to taste
1 lb
Okra pods, topped, tailed,
-and sliced into rounds
Directions
Heat the oil in a large, heavy skillet over medium heat. Add the
onion and garlic and cook, stirring, until they are soft. Add the
meat and cook, stirring occasionally to cook all sides, until it is
browned. Add the tomatoes and seasonings. Cover, reduce the heat to
low, and cook until the meat is cooked to the desired doneness and
there is a reddish sauce, 7 to 10 minutes. Meanwhile, blanch the okra
by placing it in a saucepan of boiling salted water and cooking it
for 3 to 5 minutes. Drain the okra and add it to the meat. Cook for
an additional 5 minutes. Serve hot with Angu or white rice.