Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef and Broccoli Stir Fry
Made with flank steak, broccoli florets, dry sherry and light soy sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine the ginger, brown sugar, corn starch, ground black pepper, and garlic powder in a bowl. Mix well.
- Incorporate the soy sauce and Sherry cooking wine. Stir.
- Arrange the beef in a bowl. Pour half of the soy sauce mixture on the flank beef. Mix well. Marinate for 10 minutes.
- Bring to a simmer 2 tablespoons of cooking oil in a pan. Once the oil is hot, pan fry both sides of the marinated beef for 30 secs to 1 minute per side. Remove the pan fried beef and place it in a bowl. Set aside.
- Meanwhile, add the remaining oil to the pan. Add the onion and broccoli. Stir-fry for 3 minutes.
- Put-in the pan-fried beef. Continue to stir-fry for 2 to 3 minutes.
- Pour-in the remaining soy sauce mixture. Stir an cook for 1 minute.
- Add the oyster sauce. Stir and cook for a minute more.
- Transfer to a serving bowl.
- Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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