Pro Tips
**Chef's Tips & Troubleshooting:**
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
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.
Mongolian Beef
Mongolian Beef — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- 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.
- Mix together 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.
- Incorporate the scallions. Cook for 1 minute.
- Transfer to a serving plate.
- Serve with white rice.
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Pro Tips & Troubleshooting
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
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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