If you grew up in a Portuguese household, you would understand what I am going to attempt to explain. A week doesn’t go by without some type of carne picada or chopped meat being served. It is a true Portuguese staple in every busy household. I am often amazed that this type of meat is not more common in American homes. Carne picada is a true life saver for moms looking for a nutritious dinner on the table without all the fuss and clean-up. Something I can totally relate to during football season and beyond.
What is Carne Picada?
The question I am most often asked when I share recipes with carne picada is – how do I slice my meat so thin? Here’s the thing, you don’t actually slice your meat. You ask the butcher at your local grocer grind it for you or if you have your own meat grinder, you can do it yourself. Carne picada isn’t your typical ground meat. It’s more like ribbons of beef. I have been known to make nice with my local butcher and tell him to run boneless sirloin through the grinder using a larger hole plate.
Believe it or not, I do have an old fashioned meat grinder at home and sometimes I do it myself. Especially when a larger quantity of quality beef is on sale. I cube the beef, put it through the grinder and freeze portions for later use. Trust me when I tell you, it does not last very long around here. Because we love carne picada! While many may think carne picada is a cheap cut of meat, that is not the case. Choose your favorite boneless cut. My favorites are quality flank steak or boneless sirloin. Of course, I love both Portuguese and Asian recipes made with carne picada.
I mostly use carne picada for Portuguese meal recipes. When the Sunday Supper Tastemakers suggested we whip up some Asian recipes, I couldn’t wait to try carne picada with an Asian flare. We love stir-frys because they are so quick and easy to prepare and love to pile on the veggies. My kids also love anything in a “bowl” and enjoy the Asian flavor in this dish.
- 2 tablespoons vegetable oil
- 1 pound flank or sirloin steak chopped into carne picada
- 1 tablespoon soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chili pepper paste
- 1 pound green beans trimmed
- ½ cup teriyaki sauce
- 2 cups mixed peppers of your choice
- ¼ teaspoon himalayan sea salt or fresh sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cups green onions sliced thin
- ¼ cup basil leaves thinly sliced
- 4 cups Cooked rice
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom.
- Add the soy sauce, garlic, ginger and pepper paste.
- Immediately add the beef and sear for approximately 1 minute, then stir-fry for another 1 to 2 minutes until the pink is mostly gone.
- Add the green beans and teriyaki sauce and cover the wok.
- Allow the green beans to steam for 3 to 4 minutes, or until they are crisp-tender.
- Add the peppers and stir fry for another minute.
- Season with sea salt and fresh ground pepper and top with green onions and basil leaves.
- Serve over cooked rice and garnish with additional basil.
This recipe was originally published on Family Foodie, for an Asian-inspired Sunday Supper. With its quick and easy prep and cook time, it’s perfect for Weekday Supper as well!
So who wants more quick and tasty Weekday Supper recipes? It’s easy to find them. Check out our Weekday Supper Pinterest board for plenty more ideas and inspiration.
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