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Ropa Vieja - Shredded Beef Saute with Plantains and Vegetables

Ropa Vieja, which is Spanish for ‘old clothes’ tastes nothing but old. It is a delicious dish combination of all the leftovers from the traditional Filipino Beef Pochero. I had enough leftovers to transform everything into a new meal. All I needed was approximately a cup of each: meat, various vegetables, tomato sauce, broth. Then the easiest and best part was to just saute everything together in a skillet and dinner was done in minutes. My mom loved to make this after our Sunday suppers, and I made it from memory. This is an AsianInAmericamag recipe and it serves 2 to 4.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dinner, Lunch
Cuisine: American, Asian, Filipino, Spanish
Keyword: Ropa Vieja Shredded Beef
Servings: 2 people
Calories: 291kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large Skillet or Wok: 12 inches in diameter

Ingredients

  • 4 Tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 whole onion chopped
  • 1 Tablespoon patis (fish sauce)
  • 1 cup tomato sauce leftover from Beef Pochero (or use canned )
  • 1/2 cup beef broth
  • 1 cup cooked shredded beef cooked, leftover from Pochero
  • 1 whole Spanish Chorizo cooked and sliced, leftover from Beef Pochero
  • 4 whole cooked potatoes quartered, cooked, from leftovers
  • 1/2 cup cooked carrots from leftovers
  • 1/2 cup sliced green beans from leftovers
  • 1 cup shredded Chinese cabbage or bok choy cooked from leftovers
  • 1 cup cooked, sliced saging saba (plantains) from leftovers
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving: steamed rice

Instructions

  • In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic and onions. Add the patis (fish sauce). Cook for 1 minute till onions are soft and translucent.
  • Add the tomato sauce from the Beef Pochero dish and broth. Blend well till broth boils. Lower heat.
  • Add all the leftovers starting with the shredded beef and chorizos. Simmer for 5 minutes.
  • Add the rest of the leftover vegetables starting with the potatoes and carrots, then the green beans, banana plantains. Lastly, add the green leafy leftover vegetables. Simmer for 5 minutes more for flavors to blend. Do not overcook or leafy greens will get wilted. Season with salt and pepper. Serve warm with steamed rice.
  • Photography credit: Thanks to Constante G. Quirino

Nutrition

Serving: 1g | Calories: 291kcal | Carbohydrates: 9g | Protein: 3g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 1mg | Sodium: 2042mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg