Asian Beef with Mushroom is an easy beef stir fry dish that takes less than 3o minutes to prepare. This is best for those of you who want to enjoy good food even if there is a limited time to spare. Have it with rice or top it over egg noodles — the choice is yours.
I am using sirloin for this recipe. Flank steak is also a good beef cut to use because both are tender. The key here is to choose a tender cut of beef because this will be cooked really quick and we want to be sure that our beef will be still be tender regardless of the cooking time.
The mushrooms that I am using for this Asian Beef with Mushroom recipe are the fresh white mushrooms that you normally see in the supermarket. All I do is slice these into thin pieces. You can also get the sliced fresh mushrooms to save time.
As for the soy sauce, I love my Filipino soy sauce, but I recommend light soy sauce for this recipe. You can still use your favorite Filipino soy sauce if you insist, but you will need to reduce it to 4 tablespoons. Since we are stir-frying, we will need high heat all throughout the process.
It’s time to get all the ingredients and make this Asian Beef with Mushroom for lunch or dinner. I am very sure that you can do this with ease. Use the comment box below if you have questions. Cheers!
Try this Asian Beef with Mushroom Recipe. Let me know what you think.
Beef Tripe tastes great when cooked properly and mixed with the right ingredients. This Easy Callos Recipe is a good example, aside from Kare-kare. I like this recipe because it is straightforward and makes use of ingredients that we can easily find in the supermarket.
I started out by cleaning the beef tripe. I did this by washing it in running water. I also and made sure that the walls of the tripe are clear, so I used a brush to clean it up. Once the tripe is clean, it is time to make the tripe tender. My shortcut is to use a pressure cooker. I do this by first slicing then placing it in a pressure cooker with a couple cups of water and some salt. A good 40 to 50 minutes will do to ensure that the tripe is tender — then we are ready to cook it with the rest of the ingredients.
Making Easy Callos Recipe is so much easier than you think. We had a hint on the recipe name itself. Simply heat-up the oil then saute the onion, peppercorns, tripe, and Chinese sausage. Next is to add the sauces and pork and beans. I used canned pork and beans as an alternative to garbanzos or chickpeas. Both ingredients work well, the choice is yours.
The rest is simply adding the remaining ingredients making sure that the dish taste great. Enjoy it with rice,Pita, or just by itself. I think that it taste better if you add a tablespoon of hot sauce.
Try this Easy Callos Recipe. Let me know what you think.
Lo Mein with Beef and Broccoli is a easy-to-make noodle dish that satisfies my appetite. It is simply delicious and easy to cook — this means that this recipe is under the basic or beginner level. If you are new to cooking or just about to try to cook the dishes that you like, consider this recipe. Send me a comment if you have questions. If you will need immediate attention, message me directly in Facebook or in Instagram and I will make sure that I respond in a timely manner.
I really liked Lo Mein with Beef and Broccoli because it reminds me of the beef and broccoli dish that has been my favorite. I grew-up loving beef with broccoli. While growing-up, I learned that beef and broccoli (as well as other dishes) were not limited on its traditional recipe. This means that we can still improvise and create a version that you will like best — just like this lo mein recipe.
You might be asking about the difference between Lo Mein and Chow mein. The answer to your question is easy.Chow Mein refers to fried noodles, while Lo Mein are tossed noodles. This Lo Mein with Beef and Broccoli recipe is the tossed noodles version of dish that you love — and both have the same level of yum.
Try this yummy Lo Mein with Beef and Broccoli recipe. Let me know what you think.
Cooking Mongolian Beef is easier than what you might be expecting. Okay, it looks delicious and complicated, I assure you that this tastes good, but it is very easy to prepare. If you are new to cooking or about to try your first dish, this Mongolian Beef Recipe is perfect for you. If you insist, You can thank me later by sharing this post to your social group.
1 lb. sirloin or flank steak thinly sliced and cut into serving pieces
1 thumb minced ginger
2 teaspoons garlic, minced
3/4 cup chopped scallions
2 tablespoons soy sauce
1 teaspoon brown sugar
3 teaspoons cornstarch
1 tablespoon Chinese cooking wine or sherry
1 tablespoon hoisin sauce
1 1/2 teaspoon vinegar (white, rice, or cane)
A bit of Sriracha sauce (optional)
1/4 teaspoon sesame oil (optional)
1/2 teaspoon salt
1/4 teaspoon white pepper powder
3 tablespoons cooking oil
Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.
Heat the oil in a frying pan.
Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.
Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.
Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.
On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.
Put-in the beef. Stir.
Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.
Meatball Adobo with Shrimp Fried Rice and Egg is something that I came-up with after combining two dishes that I recently prepared. I had this meal for breakfast and it was the first time that I will be having both together as a meal.
Meatball Adobo or adobong bola-bola and shrimp fried rice might not be that common, but these two make a delicious pair and I really loved it. I consider the fried egg as a bonus or something that they call the icing in the cake.
I tried the meatball adobo with steamed rice and it was just okay. I mean, it was good, but not as exciting at it was when having it with fried rice. The fried rice can stand on its own since there are many ingredients in it that make it tasty, but having both together is really wonderful. It is like eating longganisa fried rice and pork tocino at the same time or even bacon and egg fried rice with pork asado.
Try this Meatball Adobo with Shrimp Fried Rice and Egg Recipe. Let me know if the combination works for you too.
Beef Morcon has been a favorite dish during special occasions. I like morcon because it is delicious and all the ingredients blends well into a unified flavor that makes my palate happy. It goes well with or without rice, and we can always have it even if there are no special occasion.
I understand that there are such dishes dubbed as fiesta food, holiday food, and special food. These are mostly prepared during the holidays, fiestas, and during special events. Beef Morcon is one of these foods, but I think that we should not be limited by the idea — yes, we enjoy beef morcon anytime of the year. This simplified recipe (which is another version) will be able to help.
As I have mentioned in my previous post, my mom recently came here in Illinois to visit. She was the ultimate cook in the family and I got my interest in cooking because of her. Since I missed her cooking so much, I had her rule my kitchen for the time being so that I can sample the different dishes that I have been longing for — and her beef morcon is one them.
This beef morcon recipe makes use of our flank steak marinade. This is a very tasty concoction that adds flavor to the beef. You can also use the marinade for steaks and other meats for grilling.
There is no special occasion today, but we are having beef morcon. Well, I guess that everyday is a special event that most of us neglect. Let’s enjoy life with our family. Cheers to good food!
3 pieces medium whole sweet pickles, sliced into 4 long sticks
2 pieces chorizo de bilbao (or beef franks)
1/2 cup all-purpose flour
3 tablespoons cooking oil
1 cup beef broth
1 tablespoon soy sauce
1 cup water
Salt and ground black pepper to taste
Combine the flank steak with the flank steak marinade in a large bowl. Cover the bowl and place inside the refrigerator. Marinate for 1 to 3 hours.
Lay the marinated flank steak in a plate. Assemble the stuffing in the middle. Start by lining the carrot sticks, sweet pickle sticks, sliced chorizo, and egg. Make sure that the stuffings are close to each other. Roll the flank steak from one end to another to cover the stuffing. Use a kitchen twine to tie the meat. This will seal the stuffing inside. You can watch our previous morcon recipe video for the procedure.
Meanwhile, heat the oil in a frying pan.
While the oil is starting to heat-up, dredge the rolled flank steak (morcon) in flour. Make sure that the entire piece is coated.
Pan fry the morcon until the outer part turns light to medium brown. This should be around 2 minutes per side.
Remove the pan-fried morcon from the frying pan. Arrange in a wide cooking pot and pour-in water, soy sauce, and beef broth.
Heat the cooking pot and let boil. Cover and simmer for 60 minutes or until the meat gets tender.
Add salt and ground black pepper to taste.
Slice the beef morcon into serving pieces and arrange in a serving plate. Pour the sauce on top.
Adobo Meatball is a dish made using our easy meatball recipe and cooked inadobo style. Since I made a lot of meatballs for our Spaghetti and meatball dinner, there was an extra batch that I was not able to use and I thought that it will be nice to turn them into meatball adobo.
I made the meatballs using our easy meatball recipe. This recipe calls for ground beef, but you can always use pork as a substitute. The good thing bout making meatballs separately is the idea that you can use it for many dishes. As I mentioned, part of the meatballs were used for our spaghetti dinner while some of it were turned into meatball adobo – there a still a few left and I might make some albondigas out of them.
Try this Adobo Meatball Recipe. Let me know what you think.
Slow cooked beef lauya soup is a tasty and delicious beef soup that is so tender. I enjoyed every bit of this dish and I thought that it even tasted better with a dip of patis (fish sauce), lemon, and chili flakes. Imagine having a warm soup with delicious beef that literally melts in your mouth; it took me 2 cups of rice to realize how good this dish was.
It is easy to prepare this Slow Cooked Beef Lauya Soup. However, you really need to have patience because it takes a long time to get the beef ready. You will also need a slow cooker to get the best result. This Slow Cooked Beef Lauya Soup is called as such because it makes use of ginger; this is known as luya or lauya in Filipino.
I think that Beef Lauya is best to keep you warm during cold weather. The warm soup and the ginger (along with the peppercorns) warm the body and can make you feel more comfortable. This is what I felt after having this dish.
Beef Lauya has many versions in the Philippines. This particular version is just one of the many ways you can make beef lauya. Other versions are similar to beef nilaga (boiled beef), except that these make use of ginger.
Do you have your own version of cooking beef lauya? How do you cook it?
Try this Slow Cooked Beef Lauya Soup Recipe. Let me know what you think.