Compiled Recipe – Brown Bibimbap Rice

Brown Bibimbap Rice

* 500 grams sukiyaki-cut beef
* 1 small pear, peeled and pureed
* 3 tbsp. low sodium soy sauce
* 2 tbsp. brown sugar
* 1 tbsp. sriracha
* 2 tbsp. canola oil
* 6 tbsp. sesame oil
* 3 tbsp. garlic, minced
* 2 tsps. soy sauce
* 3 cups water
* 1 cup zucchini, sliced into rounds then into strips
* 1 cup bean sprouts, cleaned, washed and drained
* 1 cup shiitake mushrooms, fresh, julienned
* 1 cup carrots, peeled and julienned
* 1 cup spinach leaves, packed
* 4 cups brown rice
* 4 fried eggs
* gochujang (to serve)

1) Prepare the beef: Combine all ingredients in a medium bowl. Marinate, covered, in the refrigerator for at least 20 minutes or overnight.

2) When ready to cook, heat canola oil in a large frying pan. Cook beef until slightly caramelized. Set aside.

3) Combine sesame oil, garlic and soy sauce in a large bowl. Set aside.

4) Pour water into a pot and bring to a boil. In separate batches, blanch zucchini, bean sprouts, mushrooms, carrots and spinach. Toss blanched vegetables and mushrooms in the prepared garlic and soy sauce mixture. Set aside.

5) Place 1 cup of rice in a serving bowl. Arrange vegetables, mushrooms and cooked beef on top. Top with a fried egg. Repeat with remaining ingredients to make 3 more bowls. Serve with gochujang on the side.


Compiled Recipe – Beef Misono

Beef Misono

* 2 tbsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. sugar
* salt
* pepper
* ½ kilo beef (use sirloin cut), sliced sukiyaki style
* 1 tbsp. vegetable oil
* 3 tbsp. butter
* 2 cloves garlic, minced
* 1 medium white onion, sliced thinly
* 1 medium carrot, julienned
* 1/3 cup bean sprouts (togue)
* 4 cups rice, steamed
* 4 medium eggs (for topping)

1) Combine soy sauce, sugar, sesame oil, salt, and pepper in a bowl. Mix well. Marinate beef in mixture for at least 20 minutes or overnight.

2) Heat oil and butter in a pan over medium heat. Stir-fry garlic, onions, carrots, and togue for 2 to 3 minutes. Push vegetables to the side. Increase heat. Add beef; sauté for 1 to 2 minutes. Toss everything together; stir-fry until beef is cooked. Season with salt, pepper, and sesame oil.

3) Divide rice among 4 bowls. Top with beef mixture and eggs while hot. Serve immediately.


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.