Japanese Shabu Shabu Recipe

Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
INGREDIENTS
200 thinly sliced beef (shabu shabu cut)
Soup base (dashi stock)
hot water
a piece of konbu (kelp) roughly 5cm by 8 cm
(A) Vegetables
150 grams firm tofu cut to square pieces
a few leaves napa cabbage cut to bite-sized pieces
a handful Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’)
100 grams enoki mushrooms ends trimmed
6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
1 Japanese scallion (negi) sliced thinly and diagonally
8 thinly sliced carrots cut to flowers
(B) Ponzo Sauce Dipping
2 tbsp grated daikon (white radish)
2 tbsp chopped spring onions
3 tbsp ponzo sauce
(C) Sesame Sauce Dipping
4 tbsp roasted sesame sauce
1/2 tbsp seasoned sushi vinegar
1 tsp mirin
Procedure:
*Prepare vegetables in (A) and arrange in a platter. Prepare dipping sauces (B) and (C); divide into two portions.
*To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted. Bring the pot to a simmer and turn off the heat. Discard kelp.
*Enjoy shabu shabu by dipping beef slices briefly (seconds!) in the bubbling soup base and cooking the vegetables.


Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables

Ingredients:

Sauce

  • 1½ cup water
  • ½ tbsp soy sauce
  • 2 tbsp rice vinegar
  • 5 tbsp sugar
  • ¼ tsp salt

Other Ingredients:

  • 12 oz pork or beef (lean, grilling part)
  • 1 egg, lightly beaten
  • ¼ onion, sliced
  • ¼ carrot, sliced
  • ¼ cucumber, sliced
  • 1 cup corn starch
  • 1 cup water
  • 1 teaspoon vegetable oil
  • Vegetable oil for deep-frying meat
  • Salt & pepper

Procedure:

Sauce

  1. Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
  2. After the corn starch and water are separated, carefully drain water.
  3. Heat oil in a large pot to fry. Don’t fill more than a half way.
  4. Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
  5. Put meat in a corn starch batter, mix well with hands.
  6. Once you are done consistently coating the meat with batter, deep-fry it in oil until golden

Others

  1. Add 1 tsp of vegetable oil to a hot pan and sauté vegetables briefly for about 1-2 minutes.
  2. Add sauce ingredients, stir to dissolve sugar and bring to a boil.
  3. In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush.
  4. Then add the slush to the boiling sauce and stir until it gets thick.
  5. Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce.
  6. Continue boiling for 4-5 minutes.
  7. Once the sauce is complete, pour it over onto the meat and serve hot.

Tip:

The key for crispy meat is to fry twice, so before serving it, fry once again.


Beef and Egg Arroz Caldo Recipe

Beef and Egg Arroz Caldo Recipe

Beef and Egg Arroz Caldo

Servings:8-10
Ingredients:

  • 2 cups uncooked rice (I use 1 cup jasmine rice and 1 cup glutinous rice)
  • 1 lb. beef tapa (see recipe here)
  • 6Tbsp olive oil
  • 6 cloves garlic , minced
  • 1 medium sized onion, minced
  • 1/4 cup ginger, minced
  • 3 pcs beef cube
  • 14 cups water
  • 3 Tbsp fish sauce
  • 1 Tbsp safflower (kasubha)
  • 5 Stalks green onion, sliced (white and green part separated)
  • 4 Tbsp fried garlic for garnish (see how to make fried garlic here)
  • 4 – 6 pcs hard boiled eggs, peeled and sliced
  • Salt and pepper to taste
  • 2 pcs Lemon or 4-6 pcs calamansi (optional)

Procedure:

  1. In a large soup pot over medium heat, saute garlic in 2 Tbsp. olive oil until light brown.
  2. Add ginger and onion, and sauté for a minute.
  3. Add beef cubes and stir until it melts.
  4. Add rice, water and fish sauce. Mix well. Cover and simmer in medium heat for about 40 minutes or until rice is fully cooked. Stir occasionally.
  5. Mean while, in a skillet over medium heat, fry beef in remaining olive oil until cooked. Remove from skillet and set aside. Chop about 6 strips and add to the rice soup.
  6. When rice is cooked, add safflower and white part of the green onions. Add salt and pepper to suit your taste. Simmer for another minute. If rice soup becomes too thick, add a little water to thin it a bit.
  7. Remove from heat. Ladle to individual serving bowls and top with tapa and egg slices.
  8. Garnish with green onions and fried garlic, and sprinkle with lemon (optional) before serving.

Papaitan Recipe

Papaitan Recipe

Papaitan Recipe

Ingredients:

  • 1/2 kilo following beef innards; cut in 1″ cube

(tripe, liver, kidney, heart, pancreas, intestines)

  • 1 cup beef tenderloin; cut in 1/2″ cubes
  • 1/4 cup bile
  • 1 onion; minced
  • 4 cloves garlic; minced
  • 1 head ginger; minced
  • 1/4 cup onion leaves
  • 5 Philippine bird’s eye peppers (siling labuyo)
  • Salt and pepper
  • Fish sauce

Ingredients for cleaning and boiling the innards:

  • 1 lemon; sliced(optional)
  • 8 kalamansi; sliced (optional)
  • Banana leaves (optional)
  • 1 ginger root; crushed

Procedure:

  1. Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.
  2. Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo. Add bile little by little, drop by drop, (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste.
  3. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip: To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result. Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.


Hanoi Beef and Rice Noodle Soup Pho Bo Recipe

Hanoi Beef and Rice Noodle Soup Pho Bo

Servings: 6

Ingredients:

  • 3 pounds beef oxtail
  • 3/4 cup thinly sliced fresh ginger (about 3 ounces)
  • 2/3 cup coarsely chopped shallots (about 3 medium shallots)
  • 5 quarts water
  • 4 cups coarsely chopped daikon radish (about 1 pound)
  • 2 tablespoon sugar
  • 3 tablespoons Thai fish sauce (such as Three Crabs)
  • 1 teaspoon white peppercorns
  • 5 whole cloves
  • 2 star anise
  • 1 large yellow onion, peeled and quartered
  • 1 cinnamon stick

Remaining ingredients:

  • 2 cups vertically sliced onion
  • 12 ounces wide rice stick noodles (banh pho)
  • 2 cups fresh bean sprouts
  • 12 ounces eye-of-round roast, trimmed and cut into 1/16-inch slices
  • 2 cups cilantro leaves
  • 1 cup Thai basil leaves
  • 4 red Thai chiles, seeded and thinly sliced
  • 8 ime wedges
  • 1 tablespoon hoisin sauce (optional)

Procedure:

  1. To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.
  2. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.

Beef Yakitori Recipe

Beef Yakitori Recipe

Beef Yakitori

Servings: 4

Ingredients:

  • 1/4 cup sake (rice wine)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
  • 5 green onions, each cut into 4 (2-inch) pieces
  • Cooking spray

Procedure:

  1. Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
  2. Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
  3. Heat a large grill pan over medium-high heat.
  4. Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.

Beef-Noodle Salad Recipe

Beef-Noodle Salad

Beef-Noodle Salad

Total Time: 25 Minutes
Servings: 6 (serving size: 1 cup beef mixture and 1 cup spinach)

Ingredients:

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 8 ounces sliced deli roast beef, cut lengthwise into thin strips
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 1/2 cup julienne-cut carrot
  • 1/2 cup low-sodium teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/2 teaspoon bottled fresh ground ginger (such as Spice World)
  • 6 cups torn spinach
  • 1/4 cup chopped fresh cilantro

Procedure:

  1. Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
  2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.
  3. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.

Thai Beef Rolls Recipe

Thai Beef Rolls Recipe

Thai Beef Rolls

Servings: 4 wrap

Ingredients:

  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1 tablespoon bottled minced garlic
  • 2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 (8-inch) flour tortillas
  • 2 cups torn Boston lettuce
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup chopped fresh mint

Procedure:

  1. Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture.
  2. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef.
  3. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving.
  4. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

Thai Beef Tacos with Lime-Cilantro Slaw Recipe

Thai Beef Tacos with Lime-Cilantro Slaw Recipe

Thai Beef Tacos with Lime-Cilantro Slaw

Servings: 4

Ingredients:

Steak:

  • 1 tablespoon sugar
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound flank steak, trimmed
  • Cooking spray

Slaw:

  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon chili garlic sauce
  • 2 garlic cloves, minced
  • 3 cups packaged angel hair slaw
  • 2 cups packaged matchstick-cut carrots
  • 1/4 cup sliced green onions
  • 1/2 cup chopped fresh cilantro

Remaining ingredient:

  • 8 (6-inch) fat-free flour tortillas

Procedure:

  1. To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.
  2. Prepare grill or broiler.
  3. Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  4. To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.
  5. Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

Thai Beef Cabbage Cups Recipe

Thai Beef Cabbage Cups Recipe

Thai Beef Cabbage Cups

Total Time: 27 Minutes
Servings: 4

Ingredients:

  • 2 1/2 teaspoons dark sesame oil, divided
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon water
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 8 large green cabbage leaves
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.
  2.  Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.

Thai Lemon Beef Recipe

Thai Lemon Beef Recipe

Thai Lemon Beef

Servings: 4

Ingredients:

  • 1 (1-inch-thick) boneless beef top round steak
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 to 3 teaspoons dried crushed red pepper
  • 4 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 4 green onions, cut into 2-inch pieces
  • 2 carrots, thinly sliced
  • 2 teaspoons cornstarch
  • Hot cooked ramen noodles or rice
  • Garnishes: lemon rind strips, fresh basil sprigs

Procedure:

  1. Cut steak across the grain into 1/8-inch-thick strips, and place in a medium bowl.
  2. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes.
  3. Drain steak, discarding marinade.
  4. Stir-fry half of steak in 1/2 tablespoon hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet, and repeat procedure with remaining oil and steak. Remove from skillet.
  5. Add green onions and carrot to skillet, and stir-fry 3 minutes or until crisp-tender.
  6. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened. Add steak, and stir-fry until thoroughly heated. Serve over noodles or rice. Garnish, if desired.

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry

Prep Time: 10 Minutes
Cooking Time:10 Minutes
Servings: 4 (serving size: 1 cup stir-fry)

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Cooking spray
  • 1 (12-oz) top-round sirloin steak, thinly sliced crosswise
  • 2 teaspoons vegetable oil
  • 8 ounces snap peas, trimmed
  • 1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/2 cup small mint leaves

Procedure:

  1. Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
  2. Heat a large, heavy skillet (such as cast iron) over high heat; lightly coat with cooking spray. Working in batches, if necessary, add steak to hot skillet in single layer; cook, without turning, until browned on 1 side and almost fully cooked (1-2 minutes). Transfer to a plate.
  3. Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeño, peanuts, reserved beef (with juices), and reserved sauce to pan; cook until beef is done (about 1 minute). Toss with mint. Serve over brown rice, if desired.

Thai Red Curry Beef Recipe

Thai Red Curry Beef Recipe

Thai Red Curry Beef

Servings: 8 (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)

Ingredients:

  • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2.  Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3.  Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

Thai Coconut Curry Beef Recipe

Thai Coconut Curry Beef

Preparation Time: 12 Minutes
Cooking Time: 5 Hours
Servings: 6

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • Salt
  • 2 large onions, each cut into 8 wedges
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 12-oz. can light coconut milk
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne
  • 1 pint cherry tomatoe

Procedure:

  1. In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
  2. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes.
  3. Adjust seasonings and serve.

Thai Beef Salad Wraps Recipe

Thai Beef Salad Wraps

Servings: 6

Ingredients:

  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 cup cubed peeled cucumber
  • 1/2 cup grape or cherry tomato halves
  • 1/4 cup thinly sliced shallots
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon crushed red pepper
  • 6 (10-inch) flour tortillas
  • 12 Bibb lettuce leaves

Procedure:

  1. Prepare grill to medium-high heat.
  2. Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
  3. Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
  4. Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.

Spicy Orange Beef Recipe

Spicy Orange Beef

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 4

Ingredients:

  • 1/3 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
  • 6 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons minced fresh ginger, optional
  • 7 small dried red chiles or
  • 1/2 teaspoon chili powder
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 cups cooked white rice, for serving

Procedure:

  1. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
  2. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
  3. Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
  4. Serve beef and sauce over rice.

Tex-Mex Beef Tacos Recipe

Tex-Mex-Beef-Tacos Recipe

Servings: 10 (serving size: 1 taco)

Ingredients:

  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions.
  3. Spoon 1/2 cup beef mixture into each tortilla.
  4. Serve.

Beef Kefta Patties with Cucumber Salad Recipe

Beef Kefta Patties with Cucumber Salad

Servings: 4

Ingredients:

  • Cooking spray
  • 1 pound ground sirloin
  • 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped peeled fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups thinly sliced English cucumber
  • 2 tablespoons rice vinegar
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 2 (6-inch) pitas, quartered

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  2. Combine beef, 1/4 cup parsley, cilantro, and next 5 ingredients in a medium bowl.
  3. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Combine cucumber and vinegar in a medium bowl; toss well.
  5. Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk.
  6. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates.
  7. Top each serving with about 2 tablespoons yogurt sauce.
  8. Serve each with 2 pita wedges.

American Chili Con Carne Recipe

American Chili Con Carne

Servings: 8 (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Ingredients:

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans no-salt-added kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedure:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Classic French Onion Soup recipes

Classic French Onion Soup

Servings: 8

Ingredients:

  • 2 teaspoons olive oil
  • 4 cups thinly vertically sliced Walla Walla or other sweet onion
  • 4 cups thinly vertically sliced red onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup dry white wine
  • 8 cups less-sodium beef broth
  • 1/4 teaspoon chopped fresh thyme
  • 8 (1-ounce) slices French bread, cut into 1-inch cubes
  • 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese

Procedure:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Pinoy Beef Caldereta Recipe

Kaldereta is originally a goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines.

Pinoy Beef

Ingredients:

  • 1 kilo beef, cut into chunks
  • 1 big can (350g) liver spread
  • 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

Procedure:

  1. In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
  2. Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
  3. Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Tip: Goat’s meat can also be used to make caldereta. Just be sure to marinate the goat’s meat in vinegar, garlic, salt and pepper for at least 15-20 minutes. For a very flavorful and delicious kalderetang baka, use beef stock instead of water.  Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.


Pork Steak or Beef Steak Recipe

Beef Steak/Pork

Beef Steak or Pork Steak Recipes

Cooking : 20 minutes

Ingredients:

  • 3/4 kilo tender pork or beef steaks, sliced
  • 1 tablespoon kalamansi or lemon juice
  • 5 tablespoons soy sauce
  • 3 cloves of garlic
  • 1 small piece ginger, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup onions, sliced in rings
  • 4 tablespoons cooking oil

Procedure:

  1. Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
  2. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
  3. Increase heat for a minute or two to brown steaks.
  4. Add the sliced onions and continue to cook for another minute.
  5. Serve on a platter including the oil and sauce.
  6. Best served with hot plain rice.

Beef Morcon Recipe

Beef Morcon

Beef Morcon

Yield: 6-8 servings

Ingredients:

  • 1 kilo beef sirloin, cut morcon style(1/4 inch thick)
  • 3 tablespoons flour(optional)
  • 1/4 cup vegetable oil

Filling:

  • 3 piece hard-boiled eggs, sliced into quarters
  • 4 pieces hot dogs, ham or sausages, sliced into strips
  • 1 piece carrot, sliced into strips
  • 2 pickles or cucumber, sliced into strips

Marinade:

  • 2 tablespoons calamansi juice
  • 1/2 cup soy sauce

Sauce:

  • 2 cups beef stock(water + beef cube)
  • 1 piece bay leaf
  • 2 tablespoons tomato paste
  • 1 can liver spread
  • salt and pepper to taste

Procedures:
Part 1

  1.  Pound the meat using meat pounder to help the meat to become tender easily.
  2. In a bowl, marinate meat in calamansi juice, soy sauce, salt and pepper for 3 hours. Reserve marinade.
  3. Flatten meat and arrange the filling over the meat.
  4. Roll the meat with the filling inside and secure with a thread or string. Repeat for remaining slices.

Part 2(Optional)

  1. Dredge the meat in flour until coat evenly.
  2. In a frying pan, heat oil and fry the meat until brown.

Part 3

  1. In a pot, arrange meat, bay leaves, tomato paste, liver spread, marinade, beef stock salt and pepper.
  2. Simmer for at least 1 hours or until the beef is tender.(Cook in pressure cooker takes 20 minutes).
  3. Slice the beef morcon and arrange on a platter then pour the sauce on top. Serve hot!

Note: You may also used pork fat, pickles or cheddar cheese as alternative filling.