In Peruvian cuisine, stews made with beef are common, as is the use of kión or ginger, which gives these savory dishes a distinctive flavor. The use of kión, along with scallions or soy sauce (sillao), ties these dishes to the traditional chifa cuisine, which blends two cultures. This recipe is very simple to prepare, doesn’t take much time to be ready, and is a complete and flavorful dish.
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Peel the potatoes and cut them into sticks.
Cook them in salted water until tender.
Once cooked, drain them using a colander and set aside.
In a skillet, heat two tablespoons of butter.
Once hot, sauté the thinly sliced kión (ginger) and the beef, which should be cut into medium-sized strips.
Season the mixture with salt, soy sauce (sillao), and seasoning powder.
Cook until the beef is golden brown.
Once the beef is browned, add a few tablespoons of water to the skillet and bring to a boil.
Dilute the chuño (potato starch) in two tablespoons of water, then add it to the skillet, stirring well until the sauce begins to thicken.
Add the cooked potatoes, chopped scallions, and the thinly julienned white onion.
Cook over low heat for ten minutes, allowing the flavors to meld.
For a more intense flavor, marinate the beef with soy sauce and a pinch of salt for 15 minutes before cooking.
Use fresh ginger for the best flavor and aroma.
If chuño (potato starch) is unavailable, you can substitute it with cornstarch.
Can I use a different type of meat?
Yes, you can substitute beef with chicken or pork, but the cooking time may vary.
What can I use instead of chuño?
If chuño is unavailable, cornstarch is a great alternative for thickening the sauce.
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and reheat it before serving. However, the potatoes may lose some texture when reheated.
What is the best way to serve this dish?
Serve the beef with tender kión alongside freshly cooked white rice for a complete meal.
Is this dish spicy?
No, this dish is not spicy. However, you can add chili peppers if you prefer a spicier version.
