Stir Fry Beef with Pickled Onions (Charquican)

No this is not the Chilean Stew also called Charquican. This is different.

A traditional meal prepared in an Ecuadorian home. The poor and rich equally enjoy this dish. It’s made out of cheap and flavorful ingredients. Easy and fast to make. I’m sure you’ll find this dish deliciously different in taste.

Makes for 5-6 Servings


  • 1 1/2 Pounds of Stir Fry Beef (pre-sliced)
  • 1 Stick of Unsalted Butter
  • 2 Cups Onions, Chopped
  • 2 Garlic Cloves, Minced
  • 1 Can Chopped Tomato or 1 Fresh Tomato, Chopped
  • Salt, Pepper, & Dried Oregano, to taste
  • 1 Tsp Panela, Grated or Brown Sugar
  • 3 Whole Cloves
  • 4 Whole Allspice
  • 2 Cups Chicken Stock or Water
  • 1 Cup Pickled Onions


Melt butter in pan on high heat. Brown beef, then remove from pan. On cutting board coarsely chop the beef and reserve in a bowl.

Add onions, garlic, tomatoes, salt, pepper, oregano, panela/brown sugar, whole cloves, and whole allspice to same pan that you cooked in the beef. That will be your sofrito which means your aromatic ingredients. Cook for 3-4 minutes. Then add back in the beef and 2 cups of chicken stock/water. Cook until liquid has reduced by half. Turn heat off and put in the 1 cup of pickled onions and it’s liquid.

Serve with rice and whatever vegetables you crave or sweet fried plantain.




About Sherlly

I love food.
This entry was posted in Dinner, Ecuadorian, Entree, Lunch, Meat, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Stir Fry Beef with Pickled Onions (Charquican)

  1. nors says:

    HI sherlly, Thanks for the pingback……, you had a lot of recipe here….have a great one!

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