Beef Recipes

Bistek

Bistek Tagalog is a type of Filipino beef stew. This is also known as Beefsteak to some people.

It is comprised of thin slices of beef and a generous amount of onions. These are stewed in a soy sauce and lemon juice mixture until the beef gets very tender. It is best enjoyed with warm rice. In my opinion, there is a huge possibility that the term Bistek was derived from the words “beef steak”. I have not done the research yet. It is appreciated if you can provide facts about the history of this beloved Filipino dish.

Bistek

    Ingredients:

  • 1 1/2 lbs beef sirloin thinly sliced
  • 5 tablespoons soy sauce
  • 4 pieces calamansi or 1-piece lemon
  • 1/2 tsp ground black pepper
  • 3 cloves garlic minced
  • 3 pieces yellow onion sliced into rings
  • 4 tablespoons cooking oil

Traditional way of cooking

Procedure
  1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour.
  2. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
  3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
  4. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
  5. Pour the remaining marinade and water. Bring to a boil.
  6. Add beef. Cover the pan and simmer until meat is tender.
  7. Note: Add water as needed.

Bistek Tagalog is a type of Filipino beef stew. This is also known as Beefsteak to some people. It is comprised of thin slices of beef and a generous amount of onions.

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Bulalo

It is a well known fact that Filipinos love stew and soup dishes from the province of Batangas.

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Ginataang Isda

    Ingredients:

  • 2 lbs beef shank
  • ½ cabbage whole leaf individually detached
  • 1 bundle bok choy
  • 2 cobs corn each cut into 3 parts
  • 2 Tablespoons whole peppercorn
  • 1/2 cup green onions cut unto 1 1/2 inch pieces
  • 1 onion
  • 34 ounces water

Traditional way of cooking

Procedure
  1. In a big cooking pot, pour in water and bring to a boil
  2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
  3. Add the corn and simmer for another 10 minutes
  4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
  5. Serve hot. Share and Enjoy!

Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth.

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Mechado

Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado, Filipino Beef Stew, is the Philippine’s version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce.

    Ingredients

  • 1 1/2 lbs beef for stew
  • 1/4 cup good dark soy sauce I like Silver Swan, found in Asian markets
  • freshly ground black pepper to taste
  • 3 tablespoons canola oil
  • 3 cloves garlic minced or crushed
  • 1 medium onion diced
  • 1 teaspoon fish sauce (patis)
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • several dashes of Tabasco
  • 2-3 cups beef stock
  • 2 bay leaves
  • 1 red bell pepper sliced

Traditional way of cooking

Procedure

  1. Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
  2. Brown garlic in oil and set aside.
  3. Brown beef, working in batches if necessary (reserve the marinade).
  4. Return beef to pot, add onions and season with fish sauce (patis).
  5. When the onions are wilted, add tomato sauce and water and stir.
  6. After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper.
  7. Let come to a boil, then lower heat to simmer. Add reserved garlic. Cover the pot with the lid, and let it stew for about 1 1/2 hours (see notes), stirring occasionally.
  8. Season with salt and pepper to taste. Serve over rice.

Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, of which it was a former colony. Soy sauce and calamansi fruits are key ingredients to the braising liquid.

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