Category Archives: Beef Recipes

Beef Salpicao Rice

Beef Salpicao Rice Recipe

INGREDIENTS:
500g beef tenderloin, cut into 1-inch cubes
1 head garlic, minced
1/2 teaspoon black pepper
3 tablespoons olive oil
1/4 cup Worcestershire sauce
1/4 cup all purpose flour
1 small can button mushrooms, sliced
3 tablespoons toasted garlic bits
2 tablespoons spring onions
PROCEDURE: 
  1. Marinate beef cubes with garlic, pepper and olive oil.
  2. Coat each piece of beef with flour.
  3. Heat pan in high heat
  4. Put the butter and olive oil.
  5. Stir-fry beef and cook for a few minutes.
  6. Add mushrooms and pour in the Worcestershire sauce. Stir.
  7. Season with salt and pepper.
  8. Place on top of  garlic fried rice and topped with toasted garlic and spring onions.

 

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Nilagang Baka Recipe

Nilagang Baka Recipe

INGREDIENTS
1 kilo beef brisket, cubed
1 pc red onion, sliced
1 big potato, cubed
1 bok choy or pechay
1 pechay Baguio
¼ cup Baguio beans
2 medium-sized carrots, chopped crosswise
1 tbsp whole pepper corn
3 tbsps fish sauce (patis)
4 pcs saging na saba
Oil
PROCEDURE
  1. Heat oil in a stock pot, saute onion. 
  2. Add beef briskets.
  3. Sauté until slightly brown. 
  4. Fill stock pot with water.
  5. Add salt and peppercorn. 
  6. Let it simmer until beef becomes tender.
  7. Add the potatoes, carrots and saging na saba. 
  8. Simmer until the potatoes, saba, and carrots are tender.
  9. Add Baguio beans, pechay, pechay Baguio. 
  10. Cook until tender and do not overcook.
  11. Season stock with fish sauce then serve.

 

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Pho Beef Noodles

Pho Beef Noodles Recipe

INGREDIENTS:For the broth:
1 kilo beef bones
500 grams beef brisket, cut into cubes
1 pc ginger, thinly sliced
1 pc white onion, sliced
1/8 cup fish sauce
2 tablespoons white sugar
5 pcs star anise
5 pcs garlic cloves, slightly toasted
1/2 tbsp salt
For the noodles:
250 grams rice sticks noodles, soaked, cooked and drained
150 grams beef sirloin, sliced into paper-thin
For the garnish:
1/2 white onion, sliced paper-thin
3 pcs spring onions, chopped
3 tbsps cilantro, chopped
200 grams bean sprouts
10 pcs basil leaves
3 pcs red chili
1 pc lime, cut into thin wedges
Freshly ground black pepper
PROCEDURE:For the broth:
  1. Put water in a stock pot and bring to a boil.
  2. In a second pot, place beef bones and brisket. Add water until bones and meat are covered. Boil for five minutes.
  3. Transfer the bones and meat to the first pot of boiling water. Discard the previously used one.
  4. Add ginger and onions, fish sauce and sugar. Simmer for about 40 minutes or until the brisket is tender. 
  5. When the broth is simmering, add star anise and garlic cloves. Simmer until fragrant, then remove the anise, garlic and onions.
  6. Add salt.
To assemble the Pho Beef Noodles:  
  1. Put the noodles in a bowl.
  2. Add beef brisket pieces and raw sirloin.
  3. Ladle about two to three cups of the boiling broth to the bowl.
  4. Top with onions, chopped spring onions, basil, bean sprouts, red chili and a lime wedge.
  5. Serve hot.

 

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Morcon

Morcon Recipe

INGREDIENTS:
1 kilo beef brisket, sliced into wide thin sheets
2 tablespoons garlic powder
1 medium-sized carrot, quartered lengthwise
1 stalk celery, cut lengthwise
1 whole pickled cucumber, quartered lengthwise
5 pcs hotdog, quartered lengthwise
6 slices bacon
1/4 cup all-purpose flour
1/4 cup vegetable oil
6 cloves garlic, minced
1 medium-sized red onion, chopped
2 tablespoons tomato paste
1/2 cup diced tomatoes
2 tablespoons green olives
2 cups beef stock
2 pcs dried bay leaves
3/4 cup pineapple juice
1/4 cup soy sauce
1/2 cup tomato sauce
Dried parsley, chopped for garnish
Salt and pepper to taste
Kitchen twine
PROCEDURE:
  1. Season the beef with salt, pepper and garlic powder.
  2. Wrap one piece of carrot, celery, pickled cucumber, and hotdog with one slice of bacon. 
  3. Put the wrapped filling in the center of the beef, then roll.
  4. Tie with kitchen twine. 
  5. Repeat procedure for the rest of the beef.
  6. Heat oil in a large pan over medium heat. 
  7. Dredge beef rolls in flour, and fry until evenly light brown. 
  8. Remove from pan and set aside.
  9. On the same pan, heat oil and saute the garlic, onion, green olives and tomato paste for one minute.
  10. Add the stock, bay leaves, pineapple juice, soy sauce, and tomato sauce.
  11. Stir and bring to a boil.
  12. Season the sauce with salt and pepper. 
  13. Reduce the heat and simmer the beef rolls until tender.
  14. Remove the beef rolls from the saucepan and let it cool slightly.
  15. Strain and simmer sauce until thick.
  16. Remove kitchen twine from the beef rolls and cut into slices. 
  17. Pour the sauce over the beef rolls.
  18. Garnish with chopped parsley.

 

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Mini Burgers

Mini Burgers Recipe

INGREDIENTS
500 grams ground beef
1 small can unsweetened crushed pineapple, drain and reserve the liquid
1 tsp black pepper
1/4 tsp salt
BURGER MARINADE
1/4 cup soy sauce
2 tbsps ketchup
1 tbsp white vinegar
4 cloves garlic, minced
1/4 tsp chili flakes
Reserved liquid from the pineapples
10 pcs miniature burger buns
50 grams spinach leaves
200 grams bacon, cooked and crumbled
PROCEDURE
 
  1. In a large bowl, combine pineapple, black pepper and salt.
  2. Put the beef and mix well, shape into small patties.
  3. For the marinade, combine soy sauce, ketchup, vinegar, garlic, chili flakes and reserved pineapple juice.
  4. Pour marinade over burgers and refrigerate for one hour.
  5. Drain beef patties and discard marinade. 
  6. In a pan, heat oil and grill patties then cover.
  7. This will take about four to five minutes on each side.
  8. Grill buns uncovered until toasted.
  9. Serve burgers with spinach, pineapple and bacon.

 

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