Honduran Beef in Jocote and Sweet Pepper Sauce with Coconut Rice and Golden Yuca

Name: Honduran Beef in Jocote and Sweet Pepper Sauce with Coconut Rice and Golden Yuca
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz beef steak, sliced into strips; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic, minced; 4 tbsp sour orange juice or a mix of orange and lime juice; 3 tbsp vegetable oil; 9 oz ripe jocotes; 1 cup ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 1/4 cup fresh cilantro; 1 tbsp grated panela; 1/2 cup water; 1 1/4 cups long-grain white rice; 1 cup coconut milk; 1 1/4 cups water; 1/4 cup onion; 1 lb 8 oz peeled yuca; 1 1/2 tbsp butter

An original dish inspired by Honduran cuisine: seared beef steak finished in a sweet-savory sauce of ripe jocote, tomato, and sweet pepper, served with savory coconut rice and skillet-golden yuca. It brings together fruity, savory, and toasted notes in a comforting homemade meal.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g beef steak, sliced into strips (preferiblemente of falda or sirloin)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
12 g garlic, minced (divided)
60 ml sour orange juice or a mix of orange and lime juice
45 ml vegetable oil (divided)
250 g ripe jocotes (without semilla and chopped)
180 g ripe tomato (chopped)
120 g red sweet pepper (in strips finas)
120 g white onion (en pluma fina)
15 g fresh cilantro (chopped)
15 g grated panela
120 ml water (for the sauce)
240 g long-grain white rice (lavado and escurrido)
240 ml coconut milk
300 ml water (for the arroz)
40 g onion (chopped fina, for the arroz)
700 g peeled yuca (en bastones gruesos)
20 g butter (for dorar the yuca)

Nutrition facts

per serving

690 kcal

Calories

33 g

Protein

66 g

Carbs

31 g

Fat

5 g

Fiber

61 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the beef strips with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and the sour orange juice. Let rest for 15 minutes while you prepare the other components.
2
2. Place the yuca in a pot with enough water to cover and 2 g (1/4 tsp) salt. Boil over medium heat for 18 to 22 minutes, until tender but still firm. Drain carefully and set aside.
3
3. For the coconut rice, heat a saucepan over medium heat and add 15 ml (1 tbsp) vegetable oil. Sauté the rice onion and a small portion of the remaining garlic for 1 to 2 minutes. Add the rice and stir for 1 minute to lightly toast it.
4
4. Add the coconut milk, 300 ml (1 1/4 cups) water, and 2 g (1/4 tsp) salt to the rice. Once it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing.
5
5. While the rice cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the beef in batches for 2 to 3 minutes per side, until nicely browned. If you want to keep it warm in the oven, place it on a tray at 200 °F / 95 °C while you finish the sauce. Set the meat aside.
6
6. In the same skillet, add the remaining oil. Sauté the onion, red sweet pepper, and the rest of the garlic for 3 to 4 minutes until softened. Add the chopped tomato and cook 4 minutes more, pressing it slightly to create a sauce base.
7
7. Stir in the ripe jocotes, grated panela, and 120 ml (1/2 cup) water. Cook over medium heat for 6 to 8 minutes, stirring, until the jocotes partially break down and the sauce thickens.
8
8. Return the beef to the skillet with the sauce and add the fresh cilantro. Cook for 3 to 4 minutes more over low heat so the meat absorbs the flavors. Adjust with the remaining salt if needed.
9
9. To brown the yuca, heat another skillet over medium heat. Add the butter and, once melted, add the cooked yuca. Brown for 3 to 5 minutes per side until the edges are golden and crisp.
10
10. Serve a portion of coconut rice, top or side it with the beef in jocote sauce, and finish with the hot golden yuca.

Chef tips

If your jocotes are very tart, add an extra teaspoon of panela. For a smoother sauce, mash some of the jocotes with a wooden spoon as they cook.

Substitutions

You can use top round or sirloin instead of steak strips. If you cannot find jocote, try firm red plums to keep a similar fruity profile, though the flavor will be different. The butter for the yuca can be replaced with oil to avoid dairy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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