Beef with Oyster Sauce

Ingredients

1 ½      cups     beef sirloin, pounded with the back of a knife and cut into strips
1  soy sauce
1          cup       chicharo (snow peas)
2          tbsp      cooking oil
1          tbsp      garlic, crushed
1 ½      tsp        ginger, minced
1          pc        onion, sliced thinly
2          tbsp      oyster sauce
1          tsp        gin
2          tbsp      water

Procedure

1.     Marinate beef in soy sauce for about 30 minutes.
2.     Stir-fry chicharo in 1 tbsp cooking oil until golden brown.
3.     In the same pan, sauté garlic in the remaining cooking oil until golden brown.
4.     Add the ginger. Stir-fry.
5.     Add the onion and cook until transparent.
6.     Add the beef and cook until slightly brown. Add oyster sauce and gin. If the mixture seems to be sticking to the bottom of the pan, add 2 tbsp water.
7.     Add the reserved chicharo. Stir and serve hot.

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Pumpkin Sloppy Joes

Ingredients:

1 pound ground beef (or turkey)
1/2 cup chopped onion
1 clove garlic, minced
8 ounces tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
1 cup canned pumpkin
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns, split
American cheese slices

Instructions:

Brown ground beef (or turkey) and drain off fat.  Add garlic and onion and cook until tender.  Stir in pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt.  Bring up to boiling point.  Reduce heat simmer for 10 -15 minutes.  Spoon mixture onto buns and top with cheese, place under broiler for a few minutes to melt the cheese watching so it doesn't burn.  Optionally you can cut the cheese slices into jack-o-lantern face shapes before topping and melting then serve without a bun top.

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BULALO

Ingredients:    
     1 kilo beef shank (chopped for serving pieces with the bone & marrow)
     1 big onion (diced)
     4 stalks onion leeks (chopped)
     ¼ cup dried banana blossom
      Pinch of salt & pepper
      Water
      Patis (fish sauce)
     ½ cup Soy sauce
      2 pieces calamansi
      2 pieces hot chili pepper

Procedure:
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.

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Kare Kare Recipe

Ingredients:

* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
* 1/2 kilo oxtail, cut 2 inch long
* 3 cups of peanut butter
* 1/4 cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* 4 tablespoons atsuete oil
* 4 pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 bundle of sitaw (string beans) cut to 2″ long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste

Instructions:

* In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
* In a big pan or wok, heat oil and atsuete oil.
* Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
* Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
* Serve with bagoong on the side and hot plain rice.

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Beef Stew (Nilaga) Recipe

Ingredients:

* 1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes
* 8 potatoes cut the same size as the beef
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 small cabbage, quartered
* 5 onions, diced
* 1 head garlic, minced
* 4 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
* 10 corns of black pepper
* 1 liter of water
* Salt and pepper to taste


Instructions:

* In a big casserole, heat oil and sauté the garlic and onions.
* Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
* Add the potatoes. Continue to simmer until potatoes are cooked.
* Add the cabbage then the pechay. Do not over cook the vegetables.
* Salt and pepper to taste.
* Serve steaming hot in a bowl and plain white rice.
Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

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AFRITADANG BAKA

Ingredients:
*    1 kilo beef (cut into chunk cubes)
*    ½ kilo potatoes (peeled and quartered)
*    1 small head of garlic (minced)
*    1 big onion (diced)
*    1 red bell pepper (quartered)
*    1 green bell pepper (quartered)
*    2 cups stock
*    1 cup tomato sauce
*    ½ cup breadcrumbs
*    Pinch of salt & pepper
*    Oil
Instructions:

1. In a casserole, brown beef and set aside. Sauté garlic and onion.
2. Pour in the stock and tomato sauce. Bring to a boil and add in beef.
3. Allow simmering until beef is cooked and tender.
4. Add in potatoes and allow cooking.
5. Add in bell pepper and season with salt & pepper.
6. Add in breadcrumbs and thicken sauce.
7. Serve hot.

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BISTEK

Ingredients:
*    ½ kilo beef sirloin (cut into 3 ” strips)
*    2 tablespoons soy sauce
*    2 tablespoons calamansi juice
*    1 teaspoon salt
*    1 teaspoon pepper
*    cooking oil
*    1 big red onion (sliced thinly to make rings)
Instructions:

1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. Sauté onion rings in oil.
4. Serve beef in a platter topped with onion rings.

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Beef Kaldereta

Ingredients:
* 1 kilo beef, cut into chunks
* 1 big can (350g) liver spread or ground liver
* 5 onions, minced
* 5 cloves garlic, minced
* 6 tomatoes, sliced
* 1 cup tomato sauce
* 3 green peppers, diced
* 3 red peppers, diced
* 4 pieces hot chilli peppers, minced
* 3/4 cup grated cheese
* 2 cups beef stock or water
* 1/4 cup cooking or olive oil
Instructions:
* In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
* Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
* Add cheese and olives (optional) and continue to simmer until the sauce thickens.
* Serve with plain rice
Tips:
* Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
* For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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