Posts Tagged ‘Beef’

More rice please…

Monday, May 2nd, 2011

This is a family favorite. This savory, spicy and warm food is traditionally served with steamed rice. Most people here in America call it a Filipino style beef stew which they often eat it with bread or served in a bread bowl.

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Beef Calderetta

2-3 lbs beef round, cut into cubes
2 medium-sized potatoes, quartered
1 tsp peppercorn, crushed
1/2 tsp crushed garlic
1/4 c. dark soy sauce
1/4 c. olive oil
1 c. onion, sliced
1 big can organic diced tomato (Trader Joe’s brand works well)
2 large red bell pepper, cut into eighths
1 small can of green peas
2 pcs bay leaf
1/2 tsp dried chili peppers

Marinate beef in dark soy sauce, peppercorn and garlic for at least 2 hours.  Fry pieces of beef and potato in olive oil and set aside. In the same pot, saute onion and cook  for about 1 minute. Add beef and the marinade, diced tomato, dried chili peppers, and bay leaf. Cover and simmer until meat is tender (about an hour). Add the potato, green peas and red bell pepper.  Continue cooking for about 10 minutes.

Manenok’s beef satay!!!

Wednesday, April 21st, 2010

Every time I eat at a Thai restaurant…I have to have chicken satay with peanut sauce. Lately, I crave different styles of satay and came up with this delicious Manenok’s beef satay!!!

1 head garlic crushed

1 tsp. ground black pepper

½ cup vinegar

½ catchup

½ cup brown sugar

½ tsp salt

¼ cup dark soy sauce

2 ½ lbs beef tenderloin or skirt steak cut in 1′ cubes

Marinade beef by combining first 7 ingredients together overnight in the refrigerator. Skewer beef pieces in bamboo sticks. Broil over charcoal. Served with sate sauce and cucumber pickles or papaya pickles.

Sate Sauce

¼ cup coconut cream

1 cup peanut butter

2 tsp curry paste

1 tsp. minced garlic

2 tsp. sriracha hot chili sauce

2 tsp. hoisin sauce

1 tsp sugar

Mix all ingredients in small sauce pan, heat and stir frequently for 5 minutes in medium low heat.

Saving a tough steak!!!

Thursday, October 15th, 2009

I bought meat at Costco for the first time and, instead of skirt steak, accidentally picked up flank steak which I don’t normally have any luck with whatsoever. I salted and peppered half of the package and grilled it. Sure enough, the results were what I was expecting. Flavorful but tough as usual. What was I going to do with half of the leftover flank steak (over 2 lbs!)? My mind started to work: this steak must not go to waste! Well…guest what? It turned out that I made a fabulous new recipe for the flank steak.

Diced Flank Steak with Daikon & Red Bell Peppers

4 large cloves of garlic chopped

1 large onion diced

1 large heirloom or regular tomato diced

2 ½ lbs flank steak diced

2 dry bay leaves

4 dry red chili peppers

¼ cup olive oil

¼ cup soy sauce

¼ cup worcestershire

1 large white daikon diced

2 large red bell peppers diced

1 tbsp cracked black pepper

Saute garlic in 2 tbsp olive oil. Add onions and cook for 1 minute. Add tomatoes and cook for another minute. Add the meat and cook for about 3 minutes or until the liquid from the tomatoes is absorbed. Add bay leaves, chili peppers, remaining olive oil, soy sauce, worcestershire, daikon, bell peppers and black pepper. Stir constantly and continue cooking over medium-low heat until vegetables are cooked and sauce thickens (about 20 minutes). Serve hot with steamed rice or corn tortillas.

Pair with Guenoc Petite Sirah