Pro Tips
**Chef's Tips & Troubleshooting:**
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
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
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.
Fajitas
Sizzling strips of beef with peppers and onions, served with tortillas. A Tex-Mex dish adapted in Filipino homes.
Instructions
- Cut your choice of meat into strips. It is advisable to slice the meat against the grain to make it less chewy.
- In a bowl, mix soy sauce, lemon/lime juice and olive oil. Marinate the meat strips in this sauce for 1-2 hours. Marinate the onions and peppers afterwards or in a separate bowl.
- Add the olive oil for cooking to a skillet and heat it until it is hot. When oil is hot enough, it should start to ripple or shimmer.
- Add and brown meat strips. When browned, remove from the pan and set aside. Add onions and peppers, sautéing them until soft. Add the meat back into the pan or skillet and heat through.
- Serve the meat on tortillas or tacos, and garnish with salsa, cilantro. Guacamole and sour cream also tastes great in fajitas. If you want spicy, hot fajitas, you can add a teaspoon of chili powder to your soy sauce marinade.
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Pro Tips & Troubleshooting
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
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
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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