Compiled Recipe – Beef and Baby Corn Stir Fry

Beef and Baby Corn Stir Fry

* ½ cup water
* 3 tbsp soy sauce
* 1 tbsp cornstarch
* 1 tbsp vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* ½ kilogram beef sirloin, thinly sliced
* 1 tbsp sesame oil
* 1 tsp sugar
* 1 (425 gram) can baby corn
* 1 medium red bell pepper, thinly sliced
* salt (to taste)

1) Dissolve cornstarch in water and soy sauce.

2) Heat vegetable oil in a medium-sized pan and sauté garlic and onion. Cook until translucent.

3) Add beef sirloin.

4) Pour the soy sauce mixture over the beef. Cook until meat is tender. Add ½ cup water if the mixture becomes too dry.

5) Add the sesame oil, sugar, baby corn and red bell pepper and stir-fry. Cook until the soy sauce mixture has thickened and vegetables are cooked through. Adjust seasoning with salt and pepper. Serve with steamed rice (optional).




Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.



Compiled Recipe – Beef and Potato Stew

Beef and Potato Stew

* 500 grams beef sirloin, sliced thinly
* 1 tsp vegetable oil
* 2 medium potatoes, peeled and quartered
* 2 medium white onions, sliced thinly
* 1 medium carrot, sliced into 1 ½-inch pieces
* 1 cup water or dashi stock
* 6 tbsp sugar
* 4 tbsp Japanese soy sauce
* 4 tbsp mirin
* sliced leeks (for garnish)
* salt (to season)

1) Season beef with salt. Heat oil in a large pot over medium high heat. Add beef and cook until brown.

2) Add potatoes, onions and carrot; cook for 1 minute.

3) Add water or dashi stock, cover and cook over medium heat for about 20 minutes or until potatoes are tender.

4) Season with sugar, soy sauce, mirin and salt. Cook for 10 more minutes. Remove from heat and let rest for 30 minutes. Garnish with leeks.



Compiled Recipe – Beef Tapa Pizza Pan de Sal

Beef Tapa Pizza Pan de Sal

* 8 large pieces pandesal, sliced in half
* 140 grams tomato sauce
* 100 grams kesong puti, crumbled
* 2 salted chicken eggs, cut into half moon shapes
* 250 grams beef sirloin, thinly sliced
* ½ tsp vinegar
* 1 tsp sugar
* 1 tsp soy sauce
* salt (to taste)
* ground black pepper (to taste)

1) In a small bowl, mix the vinegar, sugar, soy sauce, salt and pepper together. Let the beef sit in the marinade for at least one hour.

2) Fry the beef tapa in 2 tablespoons of olive oil. Set aside to cool.

3) Place pan de sal in a flat surface, ladle 1 tablespoon tomato sauce in the center and spread it out to the edges.

4) Top with tapa pieces and red egg slices. Sprinkle crumbled kesong puti on top.

5) Top pan de sal for 8 to 10 minutes in a toaster oven set on medium heat. Remove from the oven then transfer to serving sheet. Serve hot.


Compiled Recipe – Bistek Filipino Rice

Bistek Filipino Rice

*750 grams beef sirloin, sliced thinly and pounded
* ¼ cup soy sauce
* 2 tbsp calamansi juice, or juice from 1 lemon
* ½ tsp ground black pepper
* 2 cups vegetable oil
* 1 cup white onion, sliced into rings
* 2 tbsp cornstarch
* ¼ cup butter
* 1 tbsp garlic, crushed
* cilantro, chopped (to garnish)
* 3 cups white rice, cooked and cooled
* 1 tbsp vegetable oil
* 2 tbsp garlic, minced
* 1 tsp salt
* ½ tsp ground black pepper
* 3 tbsp butter

1) Marinate beef in soy sauce, calamansi juice and pepper, covered, in the refrigerator for at least 1 hour.

2) Heat vegetable oil in a pan over medium heat. Toss onions in a cornstarch until well coated. Fry onion rings until crisp and golden. Drain on paper towels and set aside.

3) Melt butter in a large pan over medium heat. Fry beef until browned. Add garlic and sauté for 15 to 20 minutes. Set aside and keep warm.

4) Make the bistek rice: Mix rice and oil in a bowl. Add rice to the pan where the beef was cooked; toss until heated through. Add garlic, salt and pepper. Cook for 5 minutes, stirring continuously to prevent rice from sticking to the pan. Remove from heat and mix in butter.

5) Divide rice among bowls. Top with beef and onions. Garnish with cilantro.




Compiled Recipe – Tapa, Pako and Salted Egg Salad

Tapa, Pako and Salted Egg Salad

* 250 grams beef sirloin
* 1 tsp chili garlic sauce
* 1 tbsp garlic, minced
* 2 tbsp soy sauce
* ¼ tsp freshly ground black pepper
* 1 tsp sugar
* 1 tbsp vinegar
* 1 tbsp papaya seeds
* ¼ cup ripe papaya, chopped
* ¼ cup red onions, chopped
* ¼ cup cilantro (wansoy)
* 1 clove garlic
* 1 ½ tbsp ginger, minced
* 3 tbsp calamansi juice
* 1 tsp honey
* ½ tsp sea salt
* chili flakes, optional (to taste)
* ¼ cup extra virgin oil
* 1 bunch fiddlehead fern (pako), rinsed and spun dry
* 1 cup jicama (singkamas), julienned
* 1 cup cherry tomatoes, halved
* 3 salted eggs, peeled and sliced
* 1 red radish, sliced thinly
* atchara and a pinch of chili flakes (to serve)

1) Make the tapa: Pound beef with a meat mallet until thin. Marinate beef in chili garlic sauce, garlic, soy sauce, pepper, sugar and vinegar, covered, in the refrigerator for at least 2 hours or overnight.

2) Make the papaya dressing: Whiz all ingredients, except olive oil, in a food processor or blender. With the motor running, pour in oil in a slow, steady stream. Refrigerate until ready to use.

3) Fry tapa in a pan over medium heat.

4) Place pako in a bowl. Top with singkamas, tomatoes, salted eggs, radish and tapa. Serve with atchara and chili flakes, if desired. Serve with dressing on the side.





Compiled Recipe- Easy Beef Tapa

Easy Beef Tapa

* ¼ cup brown or coconut sugar
* 2 tbsp thai fish sauce
* 1 ½ tbsp light soy or tamari soy sauce
* 2 ½ tsp calamansi juice
* ½ tsp baking soda
* black pepper (to taste)
* 1 ½ tbsp garlic, minced
* 500 grams beef sirloin, sliced into thin strips

1) Combine beef sirloin, brown or coconut sugar, Thai fish sauce, light soy or tamari soy sauce, calamansi juice, baking soda, black pepper and minced garlic in a bowl.

2) Marinate, covered , in the fridge overnight. Stir fry meat in oil over high heat.


Compiled Recipe – Orange Glazed Beef Kebabs

Orange Glazed Beef Kebabs

* 1 ½ cups fresh orange juice
* ¼ cup soy sauce
* 500 grams beef sirloin, sliced into 1-inch cubes
* 1 medium red onion, sliced into wedges
* 1 large red bell pepper, cored and sliced into 1-inch squares
* salt and pepper (to taste)
* 1 tbsp butter
* 2 tbsp vegetable oil

1) Mix together orange juice and soy sauce; set aside.

2) Thread beef onto barbecue sticks, alternating with onion wedges. Skewer red bell peppers last. Marinate skewers in orange-soy sauce mixture in the refrigerator for 1 hour.

3) Remove skewers from refrigerator 10 minutes before cooking. Drain skewers from marinade.

4) Place marinade in a saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes. Adjust seasoning with salt and pepper. Pour half of the sauce into a bowl. Add butter to sauce in the pan; set aside.

5) Heat oil in a grill pan over high heat. Cook skewers for about 2 to 3 minutes per side, basting with marinade in the bowl.

6) Place skewers on a platter and pour marinade butter mixture over. Serve with bell pepper salad.