INGREDIENTS

• 1/2 kg beef
• 85g reno liver spread (1 can)
• 1 tbsp peanut butter
• 2 large onions, minced
• 1 large garlic, minced
• 1/2 cup grated cheese (preferably quickmelt cheese)
• 4 tbsp soy sauce
• 2 tbsp vinegar
• 2 tbsp worcestershire sauce
• 1/2 butter
• dried or fresh hot chili, chopped (optional)
• ground black pepper to taste
• salt to taste

HOW TO COOK:

1. Marinate beef with soy sauce, vinegar, worcestershire sauce, ground black pepper and let it settle for at least 30 mins.
2. Melt butter in a pan, then add garlic and onions. Heat until fragrant and soft.
3. Add in the marinated beef, mix and cook for about 3 mins.
4. Add 1-2 cups of water. Bring to a boil and simmer for 30 to 45 minutes or until the beef are tender.
5. When the beef is soft and the water reduced making the sauce slightly thick, add cheese, liver spread, and peanut butter then mix. Continue to heat until sauce is thick.
6. Add salt and pepper to taste.
7. Add chili (optional)
8. Serve.

IMAGE: youtube.com

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INGREDIENTS:

1. 11 oz Sliced Beef Sirloin  (or other thinly sliced cuts)
2. ⅓ cup Soy Sauce
3. ⅓ cup Sugar
4. 1 cup Water
5. ½ White Onion
6. 1 Green Onion
7. 1 tsp Garlic (minced)
8. 1 tsp Sesame Oil
9. Black Pepper
10. 1 tsp Sesame Seeds (optional)
11. 1 oz Shiitake mushroom (dried) (optional)

HOW TO COOK:

1. Slice ½ onion. Wash, cut 1 green onion into 1-2 inches long.
2. Mix
   • ⅓ cup soy sauce
   • ⅓ cup sugar
   • 1 cup water
   • 1 tsp minced garlic
   • a pinch of black pepper
   • 1 tsp sesame oil
   • ½ tsp sesame seeds (optional)
   • onions, green onions
3. Add meat one by one. Cover and refrigerate for 4 hours.
4. Cook meat in high heat. Add sliced mushrooms (optional)
5. Serve. Sprinkle with 1 tsp sesame seeds (optional)

IMAGE: recipeshubs.com

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INGREDIENTS:

HOW TO COOK:

1. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
2. Add the cubed beef tenderloin on the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
3. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
4. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender in the inside. Add more time if you want your beef well done, but it will be less tender.
5. Transfer to a serving plate. Serve with Saffron rice.

SOURCE: panlasangpinoy.com
IMAGE: dadcooksdinner.com

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INGREDIENTS:

• 1 lb ground beef (80/20)
• 1 lb ground pork
• ½ cup raisins
• 1 cup frozen green peas
• 1 medium yellow onion, minced
• 1 teaspoon minced garlic
• 1 medium tomato, diced
• 3 tablespoons tomato paste
• 1 tablespoon light soy sauce
• 3 tablespoons Worcestershire sauce
• 6 pieces fried banana (saba)
• 6 pieces fried eggs
• 6 cups of hot steamed white rice
• Salt and ground black pepper to taste

HOW TO COOK:

1. In a large cooking pan, sauté the onion, garlic, and tomato
2. When the tomato becomes soft, put-in the ground beef and pork. Cook for 5 to 7 minutes.
3. Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates.
4. Remove the cover and then put-in the green peas. Cook for 5 to 8 minutes in low to medium heat.
5. Arrange in individual plates with steamed rice, fried bananas, and fried egg.
6. Serve. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: silverchopstix.com

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INGREDIENTS:

• ⅓ loaf bread (preferably day old.) Tore in pieces, crust on.
• 1 cup whole milk
• 1¾ – 2 lbs ground beef, ground pork, ground veal, in approximatelyequalamounts.
• 2 large eggs
• 1 medium onion, finely chopped
• I handful Italian parsley leaves, plus more for garnishing
• 2 leaves fresh sage
• 3 cloves garlic
• Salt and pepper to taste
• All purpose flour
• 2 tablespoons (1/4 stick) butter
• 1½ teaspoons olive oil
• 2 cups dry red wine
• ¼ cup tomato paste
• 3 cups canned beef broth

HOW TO COOK:

1. Preheat oven to 350°F.
2. Combine bread pieces and whole milk in medium bowl, pressing on breadto submerge.
3. Squeeze out most of milk from bread; discard milk.
4. Place bread in large bowl. Add ground meat, eggs, finely chopped onion, parsley, sage, garlic, and salt, pepper.
5. Working in 2 batches if necessary, transfer meat mixture to processor, process until well blended and mixture looks pasty.
6. Form mixture into 1¾-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
7. Dust meatballs with flour; shake off excess.
8. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes.
9. Return all meatballs to skillet.
10. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil.
11. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
12. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
13. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining parsley and serve.

SOURCE: plattertalk.com
IMAGE: delicious.com.au

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INGREDIENTS:

• 2-1/2 kilo pata ng baka, cleaned sliced
• 3/4 kilo ox tripe, cleaned
• 4 cup water
• 1/4 cup olive oil
• 1 head garlic, minced
• 2 pcs onions, sliced
• 4 pcs potatoes, cubed and fried
• 3 pcs carrots, diced
• 2-3 cup beef-broth
• 4 pcs chorizo de bilbao, sliced
• 1/4 kilo sweet ham, sliced
• 4 slices bacon, cut into l-inch long
• 1 can garbanzos
• 1 3/4 cup tomato sauce
• Salt and pepper to taste
• 1 can pimientos morrones
• 1 small bottle of olives
• 1/4 cup cheese, grated

HOW TO COOK:

1. Pressure cook pata and tripe in water until tender (about 30 minutes). Reserve broth. Cut up pata and tripe into serving pieces. Set aside.
2. Sauté garlic and onions in olive oil until soft. Add pata and tripe, potatoes and carrots. Pour beef broth. Simmer until potatoes are tender.
3. Add the chorizo de bilbao, ham, bacon, garbanzos and tomato sauce. Season with salt and pepper. Simmer for about 20 minutes.
4. Lastly add the pimientos, olives and cheese. Simmer again for 10-15 minutes. Serve hot.

SOURCE: panlasangpinoymeatrecipes.com
IMAGE: theeatingroom.wordpress.com

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INGREDIENTS:

• 1 k. beef, cubed
• 1 small onion, chopped
• 1 thumb size ginger, chopped
• 3 lemon grass bulbs
• 1 ½ cups tomato sauce
• 1 carrot, cubed
• 1 potato, cubed
• ¼ tsp. cinnamon powder
• ½ tsp. curry powder (red or yellow)
• ½ tsp. cayenne pepper
• ¼ tsp. cumin powder
• ¾  cups sugar
• 2 cups beef broth
• ⅛ cup soy sauce
• cooking oil

HOW TO COOK:

1. Heat oil and saute the ginger, onions and lemon grass until aromatic.
2. Add the beef, cinnamon, curry, cayenne pepper and cumin.
3. Add the tomato sauce, soy sauce and beef stock. allow to simmer.
4. Add the carrot and the potato. cover and allow to cook.
5. Add the sugar and allow to cook some more
6. The mechado is done when the beef is tender and the sauce has thickened.

IMAGE: pinoyrecipe.net

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INGREDIENTS:

• 2.5 – 3 lb beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons sesame oil
• 2 onions
• 3 cloves garlic
• 2 inches fresh ginger
• 4 oz dried shitake mushrooms
• 2 cups white mushrooms (or other Japanese mushrooms)
• 2 cups dashi (or beef broth)
• 1/4 cup soy sauce
• 1/4 cup sake
• 2 bell peppers
• green onion, for garnish

HOW TO COOK:

1. Preheat your oven to 325 degrees. Soak your mushrooms in a small bowl of water and let sit until softened. Season your beef by sprinkling all sides with salt and pepper and set aside.
2. Prep your onions by cutting into a few large chunks. Grate your ginger and mince your garlic.
3. Place a large Dutch oven or oven proof pot on the stove over medium heat. Add the oil and once the pot is hot add the beef. Roast on all sides until the edges are browned, about 5 minutes per side.
4. Once the beef has browned add the onion, garlic and ginger and let cook for 10 minutes until the onion has softened a little.
5. Add the mushrooms, soy sauce, sake, dashi, and soaking liquid from the mushrooms. Cover and place in the oven for 2 hours.
6. Remove the seeds from the peppers and cut into large chunks. After the roast has been cooking for 2 hours, add the peppers to the pan and return to the oven uncovered. Cook for another 30 minutes until the peppers have softened.
7. Af the roast has cooked, remove from the pan and set on a cutting board to rest a few minutes. Place the vegetables and mushrooms in a small bowl and place the pot of braising liquid on the stove over medium heat. Let simmer until it has reduced and thickened to your liking.
8. Once the sauce is ready its ready its ready to serve! Cut the roast into large chunks and serve with a bowl of rice.

SOURCE: otakufood.com

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INGREDIENTS:

• 2kg beef brisket cut in large chunks
• 1 cup light soy sauce
• 2 tbsp sugar
• 6 garlic cloves
• 6 slices ginger
• 4 stalks spring onion
• 3 tbsp Chinese wine 3-4 star anise
• 1 cinnamon stick
• Water
• Black pepper corns
• A bit of oil for sauteing

HOW TO COOK:

1.  Blanch the beef in a pot of boiling water for a few minutes. Drain and set aside.
2.  In a large pot heat up a bit of oil. Saute the ginger, spring onion and garlic for about a minute.
3.  Add the meat in the pot and fry for a few minutes.
4.  Add the sugar, soy sauce, wine and all the spices. Add water just enough to cover the meat and bring to the boil.
5.  Simmer for an hour or so or until the meat is tender.
6.  Serve hot with some greens and steamed rice.

SOURCE: kidpawan.blogspot.com
IMAGE: cooklikejames.typepad.com

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INGREDIENTS:

• 1 lb. steak, sliced thinly
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 tbsp olive oil
• sesame seeds for garnishing
• spring onion for garnishing

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• 1/4 cup mirin
• 4 tbsp brown sugar
• 2 tbsp cooking wine
• 1 tbsp cornstarch diluted in 1 tbsp water

HOW TO COOK:

1. Slice the beef thinly across the grain. Marinate it in soy sauce and mirin for a bout 30 minutes in the fridge.
2. In a nonstick pan, add in olive oil. Add the beef in and stir fry for about 5 minutes over medium high heat until it is lightly browned. Set it aside on a platter.
3. In a small saucepan, combine the the soy sauce, mirin, cooking wine, and the brown sugar. Stir it over medium low heat until the sugar is dissolved. Then, add in the diluted cornstarch and stir constantly until it bubbles and the sauce thickens. Turn off the heat.
4. Pour the sauce over the beef. Garnish it with spring onions and sesame seeds.
5. Serve and enjoy!

SOURCE: filipinocooking.net
IMAGE: rasamalaysia.com

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