{"id":3191,"date":"2025-01-03T10:37:37","date_gmt":"2025-01-03T09:37:37","guid":{"rendered":"https:\/\/asianorigins.es\/recetas\/?post_type=cp_recipe&#038;p=3191"},"modified":"2025-01-03T10:37:38","modified_gmt":"2025-01-03T09:37:38","slug":"ternera-con-bambu-y-setas","status":"publish","type":"cp_recipe","link":"https:\/\/asianorigins.es\/recetas\/receta\/ternera-con-bambu-y-setas\/","title":{"rendered":"TERNERA CON BAMB\u00da Y SETAS"},"content":{"rendered":"<h2>Este plato es un icono en la cocina china. Una receta tradicional que, como muchas otras delicias asi\u00e1ticas, se ha hecho un hueco en la gastronom\u00eda mundial.<\/h2>\n<h3>Ingredientes<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/65-setas-y-verduras-secas\">Setas shitake deshidratadas<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"450\">450<\/span> <span class=\"cooked-ing-measurement\">grs<\/span> <span class=\"cooked-ing-name\">de bistecs de ternera extra (muy tierna)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Bicarbonato<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Aove (utilizar una variedad que sea m\u00e1s suave de sabor)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sal <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/21-especias-y-condimentos\">Pimienta<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">cebolla<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/21-especias-y-condimentos\">cebolletas<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"250\">250<\/span> <span class=\"cooked-ing-measurement\">grs<\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/11-verduras-y-frutas-en-conserva\">de bamb\u00fa en su jugo<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Az\u00facar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">dientes de ajo<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/69-verduras-hortalizas-y-frutas-exoticas-frescas\">Jengibre<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/73-salsas-de-soja\">Salsa de soja<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">taza<\/span> <span class=\"cooked-ing-name\">de agua<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">cuchara<\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/12-harinas-y-derivados\">de harina fina de ma\u00edz<\/a><\/span><\/div>\n<\/div>\n<h3>Instrucciones<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 1\">\n<div class=\"cooked-dir-content\">\n<p>Dejar en remojo las setas shitake toda la noche. Desechar el agua del remojo y cortar en tiras. Reservar.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 2\">\n<div class=\"cooked-dir-content\">\n<p>Poner la ternera cubierta de agua en un bol. A\u00f1adir una cucharadita de bicarbonato y dejar durante 10 minutos. Enjuagar, escurrir y secar con papel de cocina.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 3\">\n<div class=\"cooked-dir-content\">\n<p>Poner aceite en un wok. Trocear la carne y salpimentar. Cuando el aceite est\u00e9 caliente, a\u00f1adirla la carne y rehogar. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 4\">\n<div class=\"cooked-dir-content\">\n<p>Trocear la cebolla y la parte blanca de la cebolleta en trozos no muy peque\u00f1os, a\u00f1adir y seguir rehogando.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 5\">\n<div class=\"cooked-dir-content\">\n<p>Echar las setas y dar un par de vueltas. Incorporar al wok el bamb\u00fa escurrido.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 6\">\n<div class=\"cooked-dir-content\">\n<p>Echar una cucharada de az\u00facar, rallar dos dientes de ajo, una punta de jengibre y seguir removiendo. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 7\">\n<div class=\"cooked-dir-content\">\n<p>Incorporar un buen chorro de soja y una taza grande de agua. Cocinar hasta que la carne quede tierna.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 8\">\n<div class=\"cooked-dir-content\">\n<p>Deshacer una cucharada colmada de harina fina de ma\u00edz en agua a temperatura ambiente y a\u00f1adir al guiso. Esperar a que espese y apagar el fuego. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 9\">\n<div class=\"cooked-dir-content\">\n<p>Dejar reposar unos minutos y servir decorando con la parte verde de la cebolleta.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":3193,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-3191","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_cuisine-china"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>TERNERA CON BAMB\u00da Y SETAS - Recetas asi\u00e1ticas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianorigins.es\/recetas\/receta\/ternera-con-bambu-y-setas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TERNERA CON BAMB\u00da Y SETAS\" \/>\n<meta property=\"og:description\" content=\"Este plato es un icono en la cocina china. 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