Compiled Recipe – Red Wine Beef Stew

Red Wine Beef Stew

*1 ½ kilos beef (use boneless shin shank), cut into large cubes
* salt (to season)
* ¼ cup olive oil
* ¼ cup butter, plus extra as needed
* 1 large onion, diced
* 1 stick celery, minced
* 1 whole garlic , minced
* 4 tbsp. all-purpose flour
* 1 cup dry red wine
* 1 cup coffee, use brewed coffee
* 1 ½ cup beef stock, plus extra as needed
* 2 pieces bay leaf
* 1 tbsp. olive oil
* 1 large carrot, peeled and cut into 2-inch pieces
* 2 medium potatoes, peeled and cut into 2-inch pieces
* 2 tbsp. butter (optional)
* ¼ cup all-purpose cream (optional)

1) Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.

2) In the same pot, sauté onions, celery and garlic. Add flour to make a paste. Add 1 to 2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.

3) Return beef to the pot. Add more stock If needed. The beef should be completely covered with liquid. Add bay leaves.

4) Bring mixture to a boil, then reduce heat to a simme. Cook, partially covered, for about 1 ½ hours or until beef is fork tender and sauce has thickened.

5) Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.


Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.


Compiled Recipe – Easy Beef Curry

Easy Beef Curry

* 2 tbsp cooking oil
* 3 cloves garlic, chopped
* 1 large onion, chopped
* 2 thumb-sized ginger, cut into strips
* ½ kilo beef, use beef chucks, cut into large strips
* 2 cups coconut cream
* ¼ cup fish sauce
* 3 tbsp yellow curry powder
* 1 tsp sugar
* 1 cup water
* 2 medium potatoes, cut into wedges
* 1 large carrot, cut into wedges
* salt (to taste)
* ground black pepper (to taste)

1) In a medium-sized pan, pre-heat oil and sauté garlic, onion and ginger.

2) Add the beef chuck and brown on all sides. Pour in the coconut cream , fish sauce, curry powder, sugar and water. Let it simmer until beef is tender or about 30 minutes. Add water if needed.



Compiled Recipe – Bulalo


* 1 kilo beef, bone-in (bulalo cut)
* water
* 1 medium onion, peeled and quartered
* 2 tbsp fish sauce (patis)
* 1 tbsp peppercorns
* 3 pieces corn, husked and cut into pieces
* 1 bunch pechay leaves
* 1 head cabbage, quartered

1)  In a large pot over medium heat, put the beef shanks and add enough water to cover the meat. Boil for about 10 minutes, then discard the water to remove impurities.

2) Again, add enough water to cover the meat. Bring to a boil. Remove the scum from time to time. Once the broth is clear, add onions, peppercorns, and onions.

3) Lower the heat, cover and let it simmer for 3 hours or until meat is fork tender.

4) Add corn and simmer for 20 minutes. Season with salt to taste. Add the pechay and cabbage and cook for about 2 to 3 minutes.


Compiled Recipe – Beef Pastel

Beef Pastel

* 1 kilo beef kalitiran, cubed
* 3 cloves garlic, minced
* 1 small red onions, sliced
* 3 cups water, more if needed
* 1 large carrot, peeled, cubed
* 3 tbsp cream of asparagus soup powder
* 7 vienna sausages, quartered
* ½ cup whole mushrooms, drained, rinsed, quartered
* ½ cup water chestnuts, drained, rinsed, quartered
* ½ cup frozen green peas, thawed
* oil (for sautéing)

1) Season beef with salt and pepper. In a large sauté pan over medium high heat, sear beef in oil. Add garlic and onion, and cook, stirring, until softened. Pour in 3 cups water or until water covers beef. Bring to a boil. Cover and simmer until beef is tender, adding more water if necessary. Alternatively, use pressure cooker for faster tenderizing. Reduce stock. Add carrots. Cook until cooked through.

2) Whisk in soup powder until dissolved. Add remaining vegetables and sausages and cook until heated through. Transfer to 13” x 9” inch baking dish.





Compiled Recipe – Thai Beef Stir Fry

Thai Beef Stir Fry

* 1 tbsp vegetable oil
* 1 piece onion, sliced
* 2 cloves garlic, minced
* 1 tsp lemongrass (tanglad), finely chopped
* 2 leaves kaffir lime
* 2 pieces red chili pepper (siling labuyo), chopped
* ¼ kilo beef, use stroganoff or sukiyaki cut
* 6 pieces baby corn
* green beans (sitaw)
* 1 tsp soy sauce
* ¼ cup water
* 6 pieces fresh basil leaves
* ½ lemon

1) Drizzle oil in a frying pan over medium low heat. Add garlic and onions and sauté until golden. Add lemon grass, ginger and kaffir lime leaves and cook until aromatic.

2) Add beef and cook until browned.

3) Add the vegetables and sauté until tender.

4) Add soy sauce and water and let simmer for a minute more. Take off from the heat. Sprinkle basil leaves and squeeze lemon on top. Serve with steamed rice.



Compiled Recipe – Oriental Beef Steak

Oriental Beef Steak

* 1/3 cup soy sauce
* 3 tbsp sugar
* 2 tbsp sesame oil
* 2 tbsp vegetable oil
* 1 tbsp garlic, chopped
* ¼ cup red onions, chopped
* 1 tbsp ginger, grated
* 1 tbsp sriracha
* ¼ tsp ground white pepper
* 500 grams ground beef
* parsley, chopped (for garnish)

1) Make the marinade: Combine all ingredients in a bowl; mix until sugar is dissolved. Marinate beef, covered, in the refrigerator for 20 minutes.

2) Grill beef to preferred doneness, about 10 minutes per side for medium doneness. (Note: You can also check for doneness using a meat thermometer;  temperature should register 155◦F for medium doneness.) Let meat rest for 5 minutes before slicing and serving.



Compiled Recipe – Spicy Beef Noodle Soup

Spicy Beef Noodle Soup

* ½ kilos beef kenchi, whole
* 5 cups water
* 2 teaspoons oil
* 1 inch fresh ginger, peeled, sliced
* 4 cloves garlic, peeled, chopped
* 1 stalk lemongrass, white part only, chopped
* 1 cup button mushrooms, chopped
* 2 teaspoons chili garlic sauce
* 4 packs instant noodles, seasoning pouches discarded
* salt (to taste)
* ground black pepper (to taste)

1) Put beef and water in a pressure cooker. Place over high heat and bring to a boil. Lower heat to a simmer, lock lid into place and cook for 1 hour or until tender. Once tender, remove beef from stock and strain liquid to remove the scum. Return beef into the liquid to prevent drying out and set aside until ready to serve.

2) Meanwhile, in a pot over medium high heat, heat oil. Once hot, add ginger, garlic and lemongrass. Cook until fragrant. Add mushrooms and cook until heated through. Stir in chili garlic sauce. Pour in beef stock from the cooked beef. Stir to mix and season with salt and ground pepper to taste. Bring to a boil.

3) Place noodles into the soup and simmer for 3 minutes or until noodles are tender.

4) To serve, ladle soup into bowls, dividing noodles equally among bowls. Slice beef thinly and top each bowl with beef slices. Serve hot.




Compiled Recipe – Peanut Curry

Peanut Curry

* 2 tbsp canola oil
* 1 medium red onion, peeled, thinly sliced
* 1 tbsp ginger, peeled , grated
* ½ kilo beef (use breakfast steak) , sliced into strips
* 2 tbsp red curry paste
* 1 tbsp muscovado sugar
* 2 tbsp peanut butter
* ½ cup water
* 2 carrots, scrubbed clean, chopped
* ¾ cups coconut milk
* 1 cup green peas, thawed
* 1 can chickpeas (garbanzos), around 400 grams, drained
* steamed rice (to serve)
* cilantro (for garnish)

1) In a large wok over medium heat, heat oil. Add onion and ginger and cook until fragrant. Toss in beef, until cooked through, a few seconds. Transfer beef to plate. Set aside.

2) Bring wok back to the heat. Add red curry paste, muscovado sugar, peanut butter and water. Add carrots and bring to a simmer. Cover and cook until almost tender. Remove lid and let sauce reduce.

3) Stir in coconut milk. Toss in green peas and chickpeas. Cook until heated through. Return beef to work and stir. Taste and season with salt and ground black pepper, if needed. Serve with steamed rice.



Compiled Recipe – Beef and Dumpling Noodle Soup

Beef and Dumpling Noodle Soup

* 1 kilo beef, use knee cap
* salt
* pepper
* 1 tbsp sesame oil
* 1 large white onion, chopped
* 1 head garlic, peeled and pounded
* 500 grams beef, use , sliced into 2-inch chunks
* 2 pcs star anise
* 1 stick cinnamon, around 2 inches
* 1 pc ginger (thumb-sized) , sliced
* ¼ cup soy sauce
* ¼ cup oyster sauce
* 2 tbsp rice wine
* 1 tbsp sugar
* ½ cup leeks, chopped
* 2 cups beef stock, or more as needed
* 1 pack thin egg noodles, around 300 grams
* 125 grams ground pork
* 1 tsp green onions, chopped
* 1 tsp soy sauce
* ½ tsp ginger, grated
* 100 grams shrimp
* 12 dumpling wrappers

1) Place beef knee cap in a large pot over medium heat. Cover with water and boil for 30 minutes. Drain then cover again with water. Season with salt and pepper. Lower heat and simmer for 2 hours or until tendon is soft, adding more water if pot dries up. Set aside to cool.

2) Heat oil in a pot over medium heat. Sauté onions and garlic. Add brisket and sear on both sides until brown. Season with salt and pepper. Cover with 4 cups water. Boil for 30 minutes, removing impurities that rise to the surface.

3) Add star anise, cinnamon, ginger, soy sauce, oyster sauce, rice wine and sugar. Lower heat and simmer for 2 ½ hours or until beef is tender.

4) Meanwhile, make the dumplings: Combine pork, green onions, soy sauce and ginger. Take 1 tablespoon of mixture and 1 shrimp and place on the center of a dumpling wrapper. Wet edges with water and pinch to seal. Repeat with remaining ingredients. Set aside in the refrigerator.

5) Remove tendon from knee cap and add to the pot with the brisket. Add leeks and beef stock. Adjust seasoning to taste.

6) Add dumplings to the pot and cook for 7 minutes. Add noodles and cook for 3 minutes.

7) Divide noodles, beef brisket , tendon and dumplings among serving bowls. Serve hot.