Pro Tips
**Chef's Tips & Troubleshooting:**
- 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.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
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
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.
Quick and Easy Beef and Pepper Stir Fry
Quick and Easy Beef and Pepper Stir Fry — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- In large bowl, combine beef, soy sauce oyster sauce, salt, and pepper. Mix well. Let is stand for 10 minutes.
- Mix in the cornstarch. Continue to mix until all the ingredients are well blended. Set aside.
- Meanwhile, heat a pan. Spray or pour cooking oil. Once the oil becomes hot, add the onion and peppers. Stir fry for 2 to 3 minutes.
- Transfer the cooked onion and peppers on a plate. Set aside.
- Add oil to the same pan. Put-in the beef. Stir fry until the beef turns medium brown (around 7 to 8 minutes). Make sure that you are cooking in very high heat. Add more cooking time if needed.
- Fold in the cooked onion and peppers. Continue to stir fry for 1 minute.
- Transfer to to a serving plate.
- Serve with rice.
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Pro Tips & Troubleshooting
- 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.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
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
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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