The Bistec Picado recipe is a typical Panamanian dish featuring fresh ingredients. This beef stir fry is filling and healthy too. Tender beef with bell peppers and onions helps make this Panamanian Bistec Picado recipe a gratifying meal.
The primary ingredient is beef, which supplies protein necessary for muscle growth and maintenance. When making the Panamanian Bistec Picado recipe, you begin with 2 pounds of beef cut into small pieces so it can cook fast and be tender. Serving beef along with veggies like bell peppers along with onions gives more nutrition to the recipe. Bell peppers have vitamins A and C to assist with immune wellness and skin function, along with onions offer antioxidants which assist with inflammation.
Using just two tablespoons of vegetable oil in the Panamanian Bistec Picado recipe adds flavor to the recipe without making it too fattening. Worcestershire sauce, cumin and paprika taste the dish, and garlic has numerous health advantages like cardiovascular health.
A plate of Panamanian Bistec Picado fulfills the appetite and supplies the body with nutrition – a healthy dinner table staple.
Ingredients For the Panamanian Bistec Picado Recipe
Beef Cut Into Small Pieces
Chopped Large Onion
Chopped Bell Peppers
Minced Cloves of Garlic
Vegetable Oil
Worcestershire Sauce
Tomato Paste
Cumin
Paprika
Salt and
Black Pepper
Water
Chopped Cilantro
Cooking Instructions For the Panamanian Bistec Picado Recipe
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onions and peppers and sauté until they start to soften, about 3-4 minutes.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Add the beef and cook until it starts to brown, about 5-6 minutes.
- Add the Worcestershire sauce, tomato paste, cumin, paprika, salt, and black pepper. Stir to combine.
- Add the water, cover the skillet, and let the meat simmer for about 10-15 minutes or until it’s tender and cooked through.
- Taste and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot with rice, beans, or fried plantains.
10 Place to Find the Best Food in Panama
Exploring Panama’s food scene is an experience of flavors and influences. Where and how to get the very best food makes the distinction between standard Panamanian dishes and the freshest seafood. Ten ways to find the best food in Panama:
Visit Local Markets: The best way to get the freshest, authentic food in Panama is at local markets. Markets like Mercado de Mariscos (the fish market) in Panama City sell fresh seafood such as Ceviche straight from the vendors. Likewise, vegetable and fruit markets through the nation carry pineapples, avocados, and plantains. By shopping and eating locally you get fresh ingredients and you can taste the heart of Panamanian food culture.
Try Street Food Panama’s: Try Street Food Panama’s: street food scene is bustling and full of affordable, delicious options. From Empanadas to Patacones (fried plantains), the street vendors offer glimpses of the country’s traditional flavors. Some of the best street food is at casual food stands in Panama City, David and Colon. Look for vendors popular with locals – that usually means quality.
Ask Locals for Recommendations: Ask locals where they eat to find out hidden culinary gems. Panamanians are proud of their food and often share their favorites. Whether it is a small, family run restaurant or a particular vendor at the market, locals know where the food is authentic and best. People – engaging if it is your tour guide, hotel staff or maybe a visitor in the market – can guide you to those off-the-beaten-path food areas.
Explore the Casco Viejo District: Panama city’s historic Casco Viejo district is a UNESCO World Heritage site and boasts some of the City’s best restaurants. The area features upscale dining and casual eateries that serve Panamanian dishes with a modern twist. From traditional seafood stews to fusion dishes combining local ingredients with international flavors.
Look for Fondas: Fondas are small, local eateries that serve homemade food at a fair price. These are often family-owned and frequented by locals, and are a good place to try traditional Panamanian dishes like Sancocho (chicken soup) or Arroz con Pollo (rice with chicken). Fondas are usually in residential areas and so can be harder to find – however ask a local for a recommendation.
Attend Food Festivals: Panama holds food festivals year round, from coffee to seafood. Festivals like the Feria Internacional de David or the Seafood Festival in Panama City allow you to sample local dishes and specialties. These food festivals generally feature the very best local food producers and also offer a chance to try various kinds of Panamanian cuisine in one location.
Explore the Coastal Areas: Panama’s Coastal areas are known for their fresh seafood, especially along the Pacific and Caribbean coasts. Grilled fish, shrimp and lobster are favorites in towns such as Pedas and Bocas del Toro. Many coastal restaurants serve seafood caught that same day. The Caribbean coast in particular is known for Rondon (a coconut milk – based seafood stew) and Coco Rice.
Dine at Traditional Panamanian Restaurants: While there are plenty of international restaurants in Panama City, traditional Panamanian restaurants are a must. Local restaurants such as El Trapiche in Panama City specialize in tamale casserole and Chicheme (a corn drink). These restaurants serve real flavors and are a good introduction to the country’s culinary traditions.
Stay in Rural Areas: For more immersive food, spend time in rural areas of Panama and enjoy simple, home-cooked meals reflecting the country’s traditional food culture. The Azuero Peninsula is known for its Lechona (roast pork) and the Chiriqu Highlands produce fresh vegetables and dairy products. Rural areas tend to serve more traditional fare prepared with local products and reflect Panama’s agricultural roots.
Try International and Fusion Cuisine: Along with traditional Panamanian food, there’s also great international and fusion food in Panama City. As the country has been historically a global crossroads, many restaurants mix Panamanian fare with international flavors. You can find creative fusion dishes that combine local seafood with Asian or European techniques. For more contemporary Panamanian food, try these fusion restaurants in the culinary hot spots of El Cangrejo and Casco Viejo.
FAQ For the Panamanian Bistec Picado Recipe
Q: What are the key ingredients in a Panamanian Bistec Picado recipe?
A: A Panamanian Bistec Picado recipe typically features a few essential ingredients that contribute to its rich and hearty flavour. The primary ingredient is beef, usually flank or round steak, which is cut into small cubes for quick cooking. Alongside the beef, you’ll need onions, bell peppers, and garlic, which add depth and sweetness to the dish. Spices like cumin, oregano, and black pepper are also commonly used to enhance the overall flavour profile. Additionally, many recipes incorporate tomatoes or tomato sauce, providing acidity that balances the richness of the beef. Together, these ingredients create a delicious and comforting dish that is often served with rice or plantains.
Q: How do you prepare a Panamanian Bistec Picado recipe?
A: To prepare a Panamanian Bistec Picado recipe, start by marinating the beef cubes with a mixture of spices, lime juice, and a bit of oil for at least 30 minutes. This step infuses the meat with flavour and helps tenderise it. Next, heat a skillet over medium-high heat and add some oil, followed by the marinated beef. Cook the beef until browned, then add sliced onions, bell peppers, and garlic. Sauté until the vegetables are tender and the beef is cooked through. Finally, if desired, stir in diced tomatoes or tomato sauce and let it simmer for a few minutes. Serve your bistec picado hot, accompanied by rice or warm tortillas for a satisfying meal.
Q: What are the best side dishes to serve with a Panamanian Bistec Picado recipe?
A: When enjoying a Panamanian Bistec Picado recipe, there are several delightful side dishes that can complement the meal. One popular option is white rice, which soaks up the delicious juices from the beef and vegetables. Another excellent choice is fried plantains, which provide a sweet contrast to the savoury bistec picado. A fresh salad made with avocado, tomatoes, and onions can also add a refreshing touch to the meal. These side dishes not only enhance the overall dining experience but also showcase the vibrant flavours of Panamanian cuisine.
Q: Can I make a Panamanian Bistec Picado recipe in advance?
A: Yes, you can make a Panamanian Bistec Picado recipe in advance, which makes it a convenient option for meal planning or entertaining. The dish actually benefits from marinating the beef ahead of time, allowing the flavours to meld together. You can cook the bistec picado and store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, simply reheat it on the stovetop until warmed through. This not only saves time but also ensures you have a hearty meal ready when you need it.
Q: How can I adapt the Panamanian Bistec Picado recipe for dietary restrictions?
A: Adapting a Panamanian Bistec Picado recipe for dietary restrictions can be straightforward while still maintaining the dish’s essence. For those following a low-carb or keto diet, consider using lean cuts of beef and pairing the dish with sautéed vegetables instead of rice. If you’re looking for a gluten-free option, ensure that any sauces or marinades used are gluten-free. For vegetarians or vegans, you can substitute the beef with a plant-based protein like tofu or tempeh, marinating it similarly to infuse flavour. These adaptations allow everyone to enjoy the deliciousness of Panamanian Bistec Picado, regardless of dietary preferences.
Panamanian Bistec Picado
Equipment
- A large skillet or wok
- A sharp knife
- A cutting board
- Measuring spoons and cups
- A wooden spoon
- A lid to cover the skillet
Ingredients
- 2 pounds beef cut into small pieces
- 1 large onion chopped
- 2 bell peppers chopped
- 3 garlic cloves minced
- 2 Tbsp vegetable oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- Salt and black pepper to taste
- ¼ cup water
- Chopped cilantro for garnish
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onions and peppers and sauté until they start to soften, about 3-4 minutes.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Add the beef and cook until it starts to brown, about 5-6 minutes.
- Add the Worcestershire sauce, tomato paste, cumin, paprika, salt, and black pepper. Stir to combine.
- Add the water, cover the skillet, and let the meat simmer for about 10-15 minutes or until it's tender and cooked through.
- Taste and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot with rice, beans, or fried plantains.
1 comment
I tried the Panamanian bistec picado recipe and it was fantastic! The beef was marinated perfectly and had a wonderful balance of flavors.