Beef Bicol Express is the beef version of the popular Bicol express dish. The latter uses pork (usually pork belly) as the main ingredient. I got some gorgeous fresh beef chuck from the supermarket and I decided to consume it for this dish. I was attracted with the nice looking marbled fat. This adds a nice flavor to the meat and maintains moisture
I know that this is not the healthiest dish around. However, sometimes we all need to enjoy good food in moderation.
Beef chuck is not as tender as tenderloin or sirloin; sometime it can be real tough. A sure approach to quickly tenderize beef chuck is to slice them into small cubes. This makes the meat get cooked quickly and it takes lesser time to make it tender. As for the pepper, it is ideal to use bird’s eye chili or “siling labuyo”, but feel free to use any type of chili pepper depending on availability and preference. Serrano and finger chili are less spicy compared to Jalapeno, Habanero, and Thai Chili. I think that Serrano pepper is perfect for those who want low to medium level heat.
Try this Beef Bicol Express Recipe. Let me know what you think!
- 2 lbs. beef chuck, cubed
- 2 cups coconut milk
- ⅓ cup shrimp paste (bagoong alamang)
- 4 to 6 pieces Serrano pepper, sliced diagonally
- 4 cloves garlic, crushed
- 1 tablespoon minced ginger
- 1 medium yellow onion, sliced
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Heat the cooking oil in a pan.
- Sauté the garlic, ginger and onion
- Once the onion becomes soft, add the shrimp paste. Stir.
- Put-in the beef. Cook for 3 to 5 minutes or until medium brown.
- Pour-in the coconut milk. Stir. You can also add some of the pepper, if desired. Bring the mixture to a boil. Simmer for 40 minutes or until the beef is tender. Add water as needed.
- Sprinkle some salt and pepper to taste. Stir. Cook for 3 minutes.
- Transfer to a serving plate. Serve. Share and enjoy!