Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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.
Filipino Style Beef Steak
Thinly sliced beef is marinated in soy sauce, calamansi, and brown sugar, then simmered with caramelized onion rings until the meat is tender and coated in a rich, tangy, and savory gravy that pairs perfectly with steamed rice.
Instructions
- Combine beef, soy sauce, juice from ½ lemon, and ½ teaspoon cracked peppercorn in a bowl. Mix well. Refrigerate for at least 1 hour.
- Heat cooking oil in a pan. Fry each side of the marinated beef for 1 minute. Remove and set aside.
- Using the remaining oil (you can add more if needed), sauté half of the onion and add the garlic.
- Put the beef in the pan once the onion softens. Sauté for 1 minute.
- Pour 1 ½ cups of water into the pan. Cover and let the liquid boil.
- Add Knorr Beef Cube. Cover the pan and then adjust the heat to a low setting. Cook for up to 40 minutes. Note: add more water as needed.
- Add remaining onion and season with cracked peppercorn and add brown sugar.
- Make the sauce thicker by pouring-in the slurry. Do this by mixing cornstarch with 3 tablespoons of water.
- Once the sauce gets thick enough, you may turn the heat off and transfer your Filipino Style Beef Steak to a serving bowl.
- Serve with warm rice.
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Pro Tips & Troubleshooting
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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