silver chopstix

Sweet and Sour Meatballs

Posted by in Beef, Dinner

Sweet and sour dishes are generally a crowd pleaser. It’s no wonder one of the most popular take out Chinese food is sweet and sour pork. What we are accustomed to eating here in the West is the Cantonese style where the meat is cooked first and the sauce is added before serving. The sauce is primarily made of of vinegar, sugar, ketchup for color and soy sauce. Filipinos have an array of sweet and sour dishes of their own ranging from meat to seafood. Meatballs is one of the…read more

Beef Sinigang (Sinigang na Baka)

Posted by in Beef

Sinigang is a well loved Filipino dish. It can be made with either meat or seafood. I have several recipes of sinigang in this blog like pork, pork ribs, corned beef, milkfish belly, salmon and shrimp. I just feel I need to make a beef version since it’s also a dish that I always prepare. When making beef sinigang, it’s better to use beef with bones in it like shank or short ribs. You can also use a fatty cut of beef like blade chuck roast or chuck eye roast….read more

Beef Tapa

Posted by in Beef

This is a revised recipe of my beef tapa and by far this is my favorite one. My original recipe has lemon juice. I think lemon juice makes it more like the Filipino bistek (beef steak). For this recipe vinegar was used which I believe gives it that distinct flavor of tapa. To make, slice your beef (about 1.5 lbs.) into thin strips (a personal preference for faster cooking time). Then add 4-5 cloves minced garlic, 1 Tbsp. salt, 1 tsp. ground black pepper, 2 1/2 Tbsp. white vinegar, 1-…read more

Beef Mechado

Posted by in Beef, Dinner

Authentic Filipino beef mechado is a larded piece of beef that is braised in a mix of soy sauce, calamansi, tomatoes, ground pepper and bay leaf. The meat resembles that of a roast and when done it’s sliced into rounds. In our family this is served most often for Sunday lunch at my maternal grandmother’s house or at home. Meals are always extra special during Sunday’s when everyone gathers after church services. Nowadays, mechado has evolved into a kind of beef stew where meat is cut up into chunks. Probably…read more

Bistek Tagalog (Filipino Steak and Onions)

Posted by in Beef, Dinner

This is a very simple dish that requires just a handful of ingredients: soy sauce, lemon, ground pepper and of course your meat. The ratio of your seasonings and marinade is the key to the success of this dish. Of course how much one uses is very subjective and this why the flavor of this dish could differ among Filipino families. Preparation is easy, the key is to not overcook the meat which most cooks are prone to do. It’s really delicious when done right. My late grandmother or “Lola”…read more

Green Rice Bowl with Beef Tapa

Posted by in Beef

We have been on a month long vacation that is why my blog was put on hold. It’s hard to get back to cooking when you stopped doing it for a while. I used a simple recipe in an attempt to get back to cooking – Beef Tapa Rice Bowl. Beef tapa, is a Filipino dish of fried beef slices that has been marinated or cured. Rice bowls are very forgiving and there is very little room for error in making one. Start by marinating a pound of thin slices…read more

Beef Gyudon (Beef Rice Bowl)

Posted by in Beef

I had my very first taste of Gyudon when Yoshinoya opened a franchise in the Philippines back in 1992 at Robison’s Galleria. I didn’t become a fan since I found it bland and lacking in taste. The reason maybe because of poor preparation or even presentation. That franchise didn’t last long and closed it’s doors after less than an year of opening. Since moving to the the United States, I have had bowls of beef gyudon at various restaurants which left me with a better impression of this dish. I…read more

Bistek Tagalog (Filipino Beef Steak) Sandwich

Posted by in Beef

I love to think of non-traditional ways to serve Filipino food. This is one of those, a creative way of serving Bistek or Filipino Beef Steak which is usually eaten with rice. I got the idea from the Vietnamese Banh Mi and just knew this would work. Using a baguette would be ideal since this would hold up the fillings and give that perfect crisp crust but you can always use hoagie rolls. I made the meat filling by using the traditional recipe that my family has been using for…read more

Birthday Dinner – Pan Seared Ribeye Steak and Roasted Purple Sweet Potato

Posted by in Beef

Today is a special day and we are celebrating by having steak. My husband loves ribeye and it was just my luck that Whole Foods has it on sale. The bone in ribeye was going for $9.99 a lb, I got a piece which came just a little over a pound and is more than enough for the two of us. You really need a cast iron pan to cook steak over a stove. I didn’t own one so I had to make do with my thick bottomed stainless steel…read more

Quinoa Bowl with Oven Baked Meatballs

Posted by in Beef, Dinner

Quinoa is a great option if you are watching your carb intake or wanting a gluten free diet. Though it looks like a grain, it is actually a seed. It provides essential vitamins, minerals and fiber and is much healthier for you. We now use this as a substitute for rice in our diet. It is very versatile and you can do so much with it. It can be eaten on its own or added to soup, salads, your main dish and even desserts. To make, cook quinoa according to…read more