Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Beef Stir Fry
Made with beef tenderloin, oyster sauce, soy sauce and cornstarch — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine beef, oyster sauce, soy sauce, and ground black pepper. Mix well. Let it stand for 5 minutes.
- Mix in cornstarch into the bowl. Mix until all ingredients are well distributed. Set aside.
- Heat oil in a pan. Fry bell peppers for 1 minute. Stir once in a while. Remove bell peppers from the pan. Set aside.
- Using the remaining oil, stir fry marinated beef until it starts to brown.
- Mix in fried bell peppers and toss until all ingredients are distributed.
- Transfer beef stir fry to a serving plate.
- Serve with rice
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Pro Tips & Troubleshooting
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
- For ground beef, break it apart early and cook until the liquid evaporates for a dry, flavorful base.
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.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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