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.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Ingredient Substitutions
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 Chop Suey
Made with beef top sirloin, garlic, yellow onion and stems green onion ( — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Mix together the sliced beef and all the marinade ingredients in a bowl. After that, mix everything well. Set aside for 12 minutes.
- Meanwhile, start to partially cook the vegetables. Heat 2 tablespoons of oil in a wide pan. Stir fry the cabbage, snap peas, carrot, and bell pepper for 1 minute. Sprinkle some salt to flavor it and then pour ¼ cup of beef broth. Cover the pan and let the liquid boil. Continue steaming for 1 minute. Then remove the cover of the pan. Let the remaining liquid evaporate. Set the vegetables aside.
- Heat the remaining oil on the same pan. Once the oil gets hot, stir-fry the marinated beef until the outside part turns light brown.
- Add the minced garlic, white part of the green onion, and sliced onions. Continue to stir-fry until the onion softens.
- Add the stir-fried vegetables. Then toss to distribute the ingredients evenly.
- Pour 1 tablespoon soy sauce and remaining beef broth. Stir and continue cooking until the sauce thickens.
- Season with Maggi Magic Sarap as needed.
- Move to to a serving plate.
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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.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Substitutions
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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