INGREDIENTS:

• 500 grump steak, thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, peeled and roughly chopped
• 1 small onion, peeled and thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water

PROCEDURE:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes.
2. Heat a cup or two of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute, or until it is bright green and slightly softened (see Notes). Remove and set aside until ready to fry.
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and add the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli.
4. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients back to the wok and toss together.
5. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice.

INGREDIENTS:

• 1 lb beef tenderloin or sirloin thinly sliced
• 2 cups fresh spinach cleaned
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili minced
• 3 tablespoons cooking oil

PROCEDURE:

• Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
• Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.
• Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate.
• Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute.
• Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes.
• Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute.
• Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef.
• Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute.
• Sprinkle with the remaining tsp. sesame seeds, and serve.

INGREDIENTS:

• 1 pound flank steak sliced against the grain into strips
• 2 tablespoons dark soy sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons light brown sugar
• 1/4 cup water
• 1 1/2 tablespoons sesame oil
• 3 cloves garlic minced
• 1 red bell pepper sliced
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions sliced
• sesame seeds for garnish

PROCEDURE:

1. Add both soy sauces, brown sugar and water to a medium bowl and stir to combine.
2. Pour half of the sauce into another bowl and set aside.
3. Add steak to the other 1/2 of the sauce and marinade for at least 30 minutes or overnight.
4. When you are ready to cook add sesame oil to a large skillet or wok.
5. Add in garlic and cook for 1 minute.
6. Remove steak from marinade and saute for about 1-2 minutes on each side.
7. Add red bell pepper and saute for 1 minute.
8. Add in the reserved sauce and bring to a simmer.
9. In a small bowl combine cornstarch and water.
10. Slowly add cornstarch mixture to pan. Continuously stir until sauce is thickened, about 1 minute.
11. Serve immediately with green onions and sesame seeds for garnish if desired.

INGREDIENTS:

•  Kosher salt and freshly ground black pepper
• 1 ½ pounds sirloin roast, or beef tenderloin
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons hot paprika
• 1 tablespoon neutral oil, such as canola or grape seed
• 4 tablespoons unsalted butter
• ½ pound button mushrooms, cleaned and cut into quarters
• 2 small shallots, thinly sliced
• 12 ounces wide egg noodles
• ¼ cup dry white wine
• 1 cup heavy cream
• 1 ½ teaspoons Worcestershire sauce
• 1 ½ teaspoons Dijon mustard
•  Chopped fresh parsley, for garnish

PROCEDURE:

1. Bring a large pot of salted water to a boil.
2. Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
3. Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
4. Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, saute the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
5. Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
6. While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
7. When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
8. Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

INGREDIENTS:

• 3 to 4 pounds beef sirloin tip (or beef tenderloin) Marinade
• 1/4 cup olive oil
• 1/4 cup Maggi or Knorr seasoning
• 1/4 cup Worcestershire sauce
• 1 tablespoon paprika
• butter
• garlic slices

PROCEDURE:

1. Cut beef into cubes, about 1-inch in size. Marinate beef in all the ingredients for at least 2 hours.
2. To cook, heat olive oil in a pan over medium-high heat. In batches, sear the cubes of beef until well-browned. Set aside. When all the cubes are browned, add them back to the pan and add butter. Cook until butter has melted and the beef is cooked.
3. Meanwhile, fry garlic slices in olive oil until lightly browned. Be careful and do not let the garlic burn!
4. Strew garlic chips over the beef and serve immediately. This is great with plain white rice.

INGREDIENTS:

• 1 lb beef sirloin steak
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 4 tbsp olive oil, divided
• 2 cloves garlic, chopped
• 2 lbs white mushrooms, sliced
• 2-3 tbsp oyster sauce
• Sesame oil (optional)

PROCEDURE:

1. Slice beef into thin, narrow strips. Put in a bowl with lemon juice and soy sauce; mix well and marinate for at least 10 minutes.
2. Heat wok or skillet over medium high heat. Add 2 tbsp olive oil, rotate to coat sides of skillet.
3. Add beef and marinade; stir fry for 5 minutes or until liquid has evaporated and beef is browned. Transfer beef to a plate and set aside.
4. Using the same skillet, add remaining 2 tbsp oil. Add garlic and mushrooms; stir-fry for 8-10 minutes or until mushrooms are tender.
5. Add browned beef and oyster sauce; stir until heated through. Sprinkle with sesame oil, if using.
6. Serve over steamed rice. Enjoy!

INGREDIENTS:

• 1/4 cup canola oil
• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and cut into cubes
• ½ green bell pepper, seeded and cut into 1-inch cubes
• ½ red bell pepper, seeded and cut into 1-inch cubes
• 2 pounds beef chuck, cut into 2- inch cubes
• 1 small onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 2 cups crushed tomatoes
• 2 cups water
• salt and pepper to taste

PROCEDURE:

1. In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels. 
2. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
3. Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
4. Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
5. Add beef. 
6. Add fish sauce and cook for about 2 to 3 minutes.
7. Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. 
8. Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.
9. Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until potatoes and carrots are tender and sauce is thickened and reduced as desired. 
10. Add bell peppers and cook for about 1 minute or until tender yet crisp. 
11. Season with salt and pepper to taste. Serve hot.

INGREDIENTS:

• 2 pounds chuck roast or top round, cut into 2-inch cubes
• 1/4 pound pork fat, cut into thin strips
• 1/4 cup oil
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, peeled and cut into 2-inch cubes
• 1 onion, peeled and chopped
• 5 cloves garlic, peeled and minced
• 1/4 cup lemon or calamansi juice
• 1/4 cup soy sauce
• 1 cup tomato sauce
• 2 cups water
• 2 bay leaves
• 1 small green bell pepper, seeded and cut into cubes
• 1 small red bell pepper, seeded and cut into cubes
• salt and pepper to taste

PROCEDURE:

1. Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
2. In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
3. Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
4. Add beef and cook, stirring occasionally, until lightly browned.
5. Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
6. Add tomato sauce and water. Bring to a boil, skimming scum that may float on top.
7. Add bay leaves.
8. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
9. Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
10. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
11. Season with salt and pepper to taste. Serve hot.

INGREDIENTS:

• 2-3 tablespoons oil
• 2 medium potato – – cubed
• 2 medium carrots – – sliced
• 2 cloves garlic – – minced
• 1 small onion – – chopped
• 1 pound beef brisket or 2 pounds ribs
• 2 tablespoons fishsauce
• 2 cups water – (or more)
• 3 pieces bay leaves
• 5-6 tablespoons tomato paste
• 3-4 tablespoons liver spread
• 1 chili pepper – or 1/8 teaspoon chili flakes (or more depending on one’s taste)
• 1 cup green/red bell pepper – – cut into squares
• 1 cup green peas
• 1/2 cup grated cheese
• salt and pepper

PROCEDURE:

1. Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
2. In the same pan, saute the garlic and onion until limp. Add the beef chunks and fish sauce then cook for 5 minutes or until slightly browned.
3. Add water and bay leaves. Season with pepper and bring to boil. Once it boils, turn down the heat to low and cover with the lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
4. Once the meat is tender, uncover and let it boil to reduce liquids to half. Add the tomato paste, chili and liver spread and let it cook for 5 minutes.
5. Add back the cooked potatoes and carrots and the rest of the vegetables and cook for another 5 minutes. Lastly, add the grated cheese and season again with salt and pepper as needed.
6. Serve hot with steamed rice.

INGREDIENTS:

• 2 1/2 lbs Beef hocks or Oxtail, cut into 2” lengths
• 6 tbsp peanut butter
• 1 bundle sitaw or long beans (cut 3″ length)
• 2 bundles bokchoy / pechay
• 2–6 cloves garlic, minced
• 1 medium onion, sliced
• 1 tsp achuete powder for coloring
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• Bagoong or shrimp paste

PROCEDURE:

1. Boil the Beef hocks or Pork until soft. Set aside. Reserve the broth.
2. In a wok, saute garlic and onion.
3. Add pork hocks and fish sauce. Cook for a few minutes.
4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
5. Add the vegetables and cook until vegetables are tender. Stir occasionally.
6. Season with salt to taste.
7. Serve with bagoong or shrimp paste.