Filipino Beef Stir Fry Food

FILIPINO BEEF STIR-FRY

Steps:

• Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
• Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

BEEF STIR FRY WITH VERMICELLI NOODLES

Steps:

• Trim the meat of any fat and sinew, and slice into long, thin strips. Combine the soy sauce, egg white, cornstarch and ground pepper; add the meat, stirring to coat.
• Heat 1 tablespoon oil in a wok. Add the ginger, five spice powder, bell peppers, celery and corn. Stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and set aside.
• Heat the remaining oil and cook the meat quickly over high heat until browned but not cooked through.
• Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until meat is cooked. Stir in vermicelli. Continue stirring until noodles are fully incorporated and cooked.
• Remove from heat and serve immediately. Enjoy!

BEEF STEW RECIPE FILIPINO STYLE

Steps:

• In a large fry pan, brown the beef over a high heat for a couple of minutes.
• Add onion, garlic, bay leaves, ground cloves, and paprika. Stir and cook for another 2 minutes.
• Pour-in beef broth and let it boil.
• Simmer for more than 1 hour or until beef becomes tender. Add water as needed.
• Add carrots, potatoes, green peas, celery ribs, salt, and pepper. Stir and cook for 8 to 10 minutes.
• Add red bell pepper, and pour-in diluted cornstarch then mix well and cook for another minute.
• Taste and adjust seasoning, then remove from the heat and place to a serving bowl.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• Combine the shrimp broth, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a bowl.
• Stir the mixture together until it is well blended then set it aside.
• In a large pan or wok, heat the cooking oil over medium-high heat.
• When the pan is hot, carefully add the shrimp to the pan and immediately begin to toss and stir it.
• Cook the shrimp briefly until the outside begins to turn to a pink color.
• Transfer the cooked shrimp to a plate and set aside.
• Add 2 tablespoons of oil to the same pan.
• Add the carrots to the pan then sauté for a few minutes.
• Then add the garlic and onion to the pan and stir to mix everything together.
• Sauté for a couple minutes until the onions have softened.
• Add the mushrooms and baby corn then continue to sauté.
• Now add the red and green bell peppers and stir to blend.
• Continue to stir and toss the mixture for a few more minutes.
• Add the shrimp we have set aside earlier and mix with the rest of the ingredients.
• Pour the liquid mixture into the pan then stir to mix it all together.
• Simmer for a few minutes until the sauce thickens.
• Add salt and pepper to taste.
• Remove the pan from the heating element and transfer the stir fry to a serving dish.
• Serve hot over steamed rice.

SWITCH UP DINNER WITH A TASTY FILIPINO CHICKEN STIR-FRY

Steps:

• Slice chicken breast into thin pieces, place them in the bowl, and season with soy sauce, sugar, sesame oil, and ground black pepper. Set aside. Pre-heat frying pan, add 2 Tbsp cooking oil, and cook chicken breast all the way through. Remove from the pan and then set aside. In the same frying pan add the remaining cooking oil and stir-fry carrots until halfway cooked. Then push them on the side of the frying pan to make room for the next ingredients. Add garlic and ginger and cook for one minute. Then add the bell peppers and let cook for 2 minutes while stirring constantly. Add the chicken back to the frying pan and stir it well for 2 minutes until all ingredients are well-incorporated. Add celery and again continue to stir it while allowing the celery to cook for one minute before adding the next ingredients. When celery is ready, add 2 Tbsp sesame oil and 3 Tbsp oyster sauce and continue to stir it until all ingredients are well incorporated. Finally, add the last ingredient, the scallions, and stir it well. Remove stir-fry from the heat and serve immediately over white steamed rice.

BEEF CHOP SUEY RECIPE

Steps:

• In a bowl mix all Stir Fried Beef ingredients together, add the beef and let it marinate for 30 minutes.
• Prepare a wok, place in really high heat. Add oil and once it's really hot add the marinated beef evenly spread out. If the wok is small, do this in two batches. Leave it to cook in one side for a minute in high heat. Turn beef into the other side and cook again in high heat for a minute. Remove from wok then set aside.
• Lower the heat to medium then sauté garlic and onions on the same wok.
• Bring the heat back to high then add the cabbage, celery, garlic sprouts and cauliflower, stir fry for 2 minutes.
• Add the mushroom, carrots and capsicums then continue to stir fry for 2 minutes.
• Add the beef and stir fry for a minute.
• Add beef stock and dissolved cornstarch, bring to a rapid boil.
• Once sauce is thick, season with sugar, fish sauce and freshly ground black pepper.
• Serve and enjoy!

STIR-FRY BEEF WITH PINEAPPLE

Steps:

• Prepare all the ingredients and cut.
• Heat the pan , add some oil then saute the sliced beef tenderloin.
• Add the garlic and onion, bell pepper and onion leeks. Stir it well
• Add the butter then season with salt, pepper, sugar, add butter and pineapple.
• Stir it frequently in high flame.
• Serve while hot. Enjoy

FILIPINO-STYLE BEEF STEAK WITH ONION AND BAY LEAVES (BISTEK)

Steps:

• Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2-3 pieces and set aside.
• Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don't have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
• Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.
• Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
• Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute. Add 1-2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.