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.
- Let the dessert cool completely before slicing or serving for the best texture.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
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.
Sauteed Flank Steak with Bok Choy and String Beans
Filipino custard (leche flan) — silky smooth egg yolk custard with caramel. A holiday table essential.
Instructions
- Heat the oil in a skillet.
- Once the oil is hot, stir fry the flank steak for 2 minutes.
- Add the beef broth. Cover and bring to a boil.Simmer for 10 to 15 minutes.
- Remove the cover and let the liquid completely evaporate.
- Put-in the garlic and onion. Cook for 1 to 2 minutes.
- Mix in the tomato. Cook for another 2 to 3 minutes.
- Put-in the string beans, bok choy, and soy sauce. Stir and cook for 4 to 6 minutes.
- Add sugar, salt and pepper to taste.
- Transfer to a serving plate. Serve.
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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.
- Let the dessert cool completely before slicing or serving for the best texture.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
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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