Beef Tapa and Asparagus Pasta 2.

Heat butter and pan-fry sirloin for 3

minutes or until tender and light brown
in color.
3. Set aside beef on one side of the pan
then add olive oil.
4. Saut bell pepper and asparagus. Pour
in tomato sauce and NESTL All-Purpose
Cream. Bring to a simmer.
5. Toss in pasta and mix very well to fully
Labels: Beef Recipe coat pasta with the sauce.
Ingredients: 6. Serve with sliced toast or baguette on
the side.

kg beef sirloin, cut into thin strips

2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
cup butter
cup olive oil
1 big red bell pepper, roasted, peeled
and chopped
1 cup asparagus spears
1 cup tomato sauce
cup NESTL All-Purpose Cream
300g penne pasta, cooked al dente

Cooking Procedure:

1. Sprinkle sirloin with MAGGI MAGIC

SARAP, salt and pepper.
Beef Pares Cooking Procedure:

1. Boil Beef brisket until tender about 1

1/2 hour depending on the thickness of
the meatpreferably slow cooked,
reserve the broth.
2. Marinate the tender beef brisket on
the marinade ingredients for 30 mins.
Ingredients:
3. Then Saute ginger, garlic and onion ..
while doing this drain the meat from its
1/2 kilo beef brisket marinade and saute for 5 to 10 mins
put the beef broth and let simmer. Put
the remaining marinade and simmer for
Marinade: another 5 mins. Put the star anise when
the meat is very tender dissolve the flour
in 1/4 cup water then mix this gradually
1/4 cup soy sauce to beef while stirring to avoid forming
1 tsp black pepper lumps. ( Do this only if u want it a bit
more sticky sauce) Let simmer until flour
1/4 cup sugar
taste is gone.
4. Season according to ur taste. If u want
Saute: it to be more sweet u can always add
additional sugar.

2 tbsp ginger
1 cloves garlic crushed
1 medium size onion chopped
4 cups beef broth
2 pieces star anise
sesame seeds or oil (optional)
1 tsp flour (optional )
 100 g angel hair pasta, cooked
Beef & Asparagus Stir-Fry 1 medium tomato, seeded and diced

Cooking Procedure:

1. Prepare beef marinade by combining

MAGGI Savor, sherry, ginger, cornstarch,
vinegar, sugar, garlic, and 1/4 cup water
in a bowl.
2. Add beef, tossing to coat well.

Labels: Beef Recipe 3. In a skillet, heat oil, stir-fry asparagus

until crisp-tender.
Ingredients:
4. Add marinated beef and MAGGI
MAGIC SARAP; cook over high meat.
Marinade: 5. Cook until beef loses its pink color and
sauce boils and thickens slightly.

3 tbsp MAGGI Savor Classic 6. Season to taste.

2 tbsp dry sherry 7. Arrange beef mixture and pasta on

dinner plates.
3/4 tsp ground ginger
8. Sprinkle with diced tomatoes.
1 tsp cornstarch
2 tsp white vinegar
3/4 tsp sugar
1 clove garlic, minced
1/2 kg minute steak, thinly sliced
1 tbsp olive oil
4 cups fresh asparagus spears, 2 inches
long
1 8g MAGGI MAGIC SARAP
salt to taste
 5. Remove In the same oil, pan-fry
marinated beef until brown in color.
Beef Steak Ala Crema
6. Add fried onions.
7. Pour in NESTL All Purpose Cream and
simmer for 5 minutes.
8. Serve immediately.

Labels: Beef Recipe

Ingredients:

kg thinly sliced Beef sirloin

1 8g MAGGI Magic Sarap
2 tbsp MAGGI Savor, Calamansi
cup cooking oil
1 medium onion, sliced into rings
1 250ml NESTL All Purpose Cream

Cooking Procedure:

1. Rub the beef with MAGGI Magic Sarap

and MAGGI Savor.
2. Marinate for at least 20 minutes.
3. Heat oil and saut onions for 2 minutes
or until crisp tender.
4. Remove from oil then set aside.
 3. Add the fish sauce and whole pepper
corn then mix well
Beef Nilaga
4. Pour-in the water and bring to a boil.
Simmer for 1 to 2 hours (or 30 minutes if
using pressure cooker)
5. Put-in the vegetables starting with the
potato and the carrots. Simmer for 5 to 7
minutes
6. Add the bok choy (Pechay). Cover the
pot and turn off the heat. Let it stay for 5
minutes.

Labels: Beef Recipe 7. Serve hot. Share and Enjoy!

Ingredients:

2 lbs beef brisket, cubed

1 big potato, cubed
1 bok choy or pechay
1 large onion, chopped
2 medium sized carrots, chopped
crosswise (w/ length of about 2 inches)
1 tbsp whole pepper corn
3 tbsp fish sauce (patis)

Cooking Procedure:

1. Saute the onion until texture becomes

soft
2. Add-in the beef brisket and cook for
about 5 minutes
Beef Pochero
Labels: Beef Recipe
Ingredients:
2 lbs beef short ribs
piece cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans (about 15
pieces)
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large
plantain banana, sliced
3 pieces chorizo, sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos
Cooking Procedure:
1. Heat oil in the pot and fry the banana
until color turns golden brown. Once
done, set the bananas aside
2. Put in the chorizo in the same pot and
fry for about 3 to 5 minutes then set
aside
3. Saut the garlic, onion, and tomato
4. Add the beef and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and
whole pepper corn and mix well
6. Add the water and simmer until meat
is tender (about 35 minutes in pressure
cooker)
7. Put-in the fried chorizo, fried banana,
potato, and garbanzos and simmer for 7
minutes
8. Add the cabbage, long green beans
and simmer for 5 minutes
9. Add the bok choy and turn off the
heat. Cover the pot for 5 minutes to cook
the bokchoy
10. Serve hot. Share and Enjoy!
Beef Steak
 cooked and not translucent. Remove the
onions, and set aside, leaving the oil in
the pan.
4. Pan-fry the beef in batches, cooking it
for about 2-3 minutes per side. Once they
are all done, add in the marinade, water
and ground pepper. Let it simmer for 3
minutes.
5. To serve, place the onions on top of
Labels: Beef Recipe the beef like garnish. Perfect with a plate
of hot white rice.
Ingredients:

2 pounds lean beef, cut 1/2" thick

Tips:
3 medium onions, cut into rings and
separated
1/2 cup lemon juice For a more tangy and salty bistek,
marinate the beef for up to 4 hours.
1/3 cup soy sauce
To easily cut the beef, place it in the
1/4 cup water freezer it for 2 hours until it is partly
1/4 teaspoon ground black pepper frozen. You will be surprised to find how
much easier it is to cut.
1/4 cup olive oil or any cooking oil
For a more tender Bistek, try to slice the
beef on a bias, or diagonally across the
Cooking Procedure: grain.
If the beef is a little tough, pound it with
a mallet or with the back of the knife to
1. Mix the lemon juice and soy sauce.
make it tender. You must do this before
Steep the beef in the mixture and let it
you put the beef in the marinade.
marinate for 30 minutes inside the
refrigerator.
2. When the beef is ready, wring out the
excess liquid and set aside.
Beef Stroganoff
3. Heat up the oil in the pan and fry the
onions for 2 minutes, it should be half-

Labels: Beef Recipe
Ingredients:
1 1/2 lbs beef sirloin, sliced into thin
strips
1 lb wide egg noodles, cooked according
to package instructions
10 ounces condensed cream of
mushroom soup
12 ounces beef broth
1 cup sour cream
5 tablespoons butter, softened
5 tablespoons all-purpose flour
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 cup onion, diced
2 cups fresh mushroom, sliced
Note:
You can use yoghurt in place of a sour
cream
Cooking procedure:
1. In a large bowl, combine beef, salt,
ground black pepper, and garlic powder.
Mix thoroughly and let stand for at least
30 minutes.
2. Add 3 tablespoons of all-purpose flour
and mix well.
3. Heat a cooking pot or pan then melt-in
the butter.
4. Pan fry the strips of beef for about 2
minutes per side. Remove from the pan
and set aside.
5. Saut onion and mushroom in
remaining butter until the texture
becomes soft.
6. Add-in the remaining flour and stir.
7. Put-in the pan-fried beef, the
condensed cream of mushroom, and the
beef broth. Stir and let boil. Simmer for
30 to 40 minutes. Note: add water if
necessary.
8. Put-in some salt and pepper to taste
then stir-in the sour cream. Cook for 2
minutes more.
9. Arrange egg noodles on a serving plate
then top with Beef Stroganoff.
10. Serve. Share and enjoy!
 3. Heat the grill and sear the beef slices.
Serve immediately.
Beef Tapa

Braised Beef
Labels: Beef Recipe
Ingredients:

2 lbs beef chuck or brisket, cubed

Labels: Beef Recipe
4 tablespoons extra virgin olive oil
Ingredients:
1 medium Spanish onion, diced
1 stalk celery, chopped
1/2 kilo beef
1 medium carrot, peeled and chopped
1 head garlic
3 cups beef stock
2 pieces bay leaves
1 cup red wine
1 tbsp. peppercorns
1/2 teaspoon dried thyme
1 tbsp. brown sugar
Salt and ground black pepper to taste
1/2 cup vinegar
1/2 cup soy sauce
Cooking procedure:
salt to taste
white pepper to taste
1. Heat a cooking pot and pour-in olive
oil.
Procedures: 2. Saut onion until soft and add dried
thyme then put-in beef and cook for 5
minutes.
1. Slice the beef into 1/4-inch thick slices.
3. Pour-in red wine and bring to a boil.
2. Marinate the beef in garlic,bay leaves,
4. Pour-in the beef stock and simmer
peppercorns, brown sugar,
until the beef becomes tender. This can
vinegar and soy sauce for 2-3 hours. be done using the following methods:
-Slow cook for 4 to 5 hours using a
Crockpot.
-Cooking in low heat using stovetop or
burner. 2 to 2 1/2 hours is the average
time to tenderize the meat. Add water as
needed.
-If you dont have the time, you may
pressure cook the meat for 40 minutes.5.
Add the carrots and celery then cook
until the vegetables are tender.
6. Transfer to a serving plate then serve.
7. Share and enjoy!
Burger Steak
Labels: Beef Recipe
Ingredients:
1 1/2 lbs ground beef
1 pack onion soup and dip mix (or 1/4
cup condensed French onion soup)
1/4 teaspoon salt
1/2 cup bread crumbs
1/2 teaspoon ground black pepper
1 piece raw egg
3/4 cup button mushrooms, sliced
2 cups KFC style gravy
1/4 cup water (this is not needed if
condensed French onion soup is used)
Cooking procedure:
1. Combine onion soup and dip mix with
water and mix well. Set aside.
2. Combine ground beef, salt, ground
black pepper, mixture of water and onion
soup and dip mix, breadcrumbs, and egg.
Mix thoroughly to distribute the
ingredients properly.
3. Divide the mixture into individual
serving pieces and create a burger patty
with each piece. This can be done by
rolling the mixture into balls and flatten
them on an even surface.
4. Heat a frying pan or skillet and put-in
the patties. Cook each side for 3 to 3 1/2
minutes. Continue doing this step until all
of the patties are cooked. Set aside.
5. Remove excess oil from the same
frying pan or skillet where the patties
were cooked.
6. Saut the sliced mushrooms for 2
minutes then add the gravy and stir.
Cook the gravy for another minute.
7. Transfer the burger patties to a serving
plate and top with KFC style gravy with
mushrooms.
8. Serve. Share and enjoy!
Kaldereta
Labels: Beef Recipe
Ingredients:
2 pounds Beef, Chuck or Sirloin, cut in 2 1. Marinate the beef in vinegar, 1/2 head
inch cubes garlic and 1 tablespoon salt for at least an
hour or overnight.
2-3 cups beef stock
2. Saute the garlic and onion. Add the
6 small potatoes, quartered
beef and stir fry for 2-3 minutes.
1 red bell pepper, cut in strips
3. Put in the tomato sauce, cook for
1/2 cup sweet peas another minute, then add the beef broth.
1/2 cup olives Simmer for about 20 minutes.

1/2 cup liver spread 4. The potatoes go in next, cook for

about 8 - 10 minutes or until both the
1/2 cup vinegar meat and potatoes are tender, then add
3 tablespoon salt the red bell pepper.

2 teaspoon pepper 5. If you are making the liver gravy from

1 head garlic, minced
1 medium onion, chopped
2 teaspoon sugar
2 tablespoons cooking oil, for sauteing
dash of Tabasco Hot Sauce(optional)
Liver Gravy Ingredients (Optional)
scratch, cook the above liver gravy
ingredients in a pan until thick.
6. Mix in the liver spread or liver gravy,
and season with the rest of the salt and
pepper, sugar and hot sauce.
7. Add in the sweet peas and olives and
bring to a boil.
8 Serve with rice.

1/2 pound liver, ground

Tips:
2 tablespoons vinegar
2 tablespoons breadcrumbs
You can use the Spicy Sauce Mix
1 cup beef broth (Caldereta Mix) found in Asian markets.
salt and pepper All you will need are beef, broth, veggies
and liver spread, and follow the cooking
instruction from the package.
Cooking Procedure: Pre-cook the potatoes in the microwave
to cut down the cooking time. Put the
quartered potatoes in a bowl, drizzle with
a little oil, cover with a clear plastic wrap,
and pre-cook in the microwave for 3-4
minutes.
You can omit the olives and sweet peas
if you don't like them. But add a little
green bell pepper for a nice green
contrast for dish presentation.
Kare-Kare
Labels: Beef Recipe
Ingredients:
2 pounds Oxtail, cut in 1" thickness
1 pound beef tripe,(Tuwalya) cut into 2"
squares (optional)
1/2 pound string beans, sliced in 3"
lengths
2 pcs. eggplants, sliced in 3" wedges
1 banana bud or heart(puso ng saging),
sliced in strips(optional)
6 stalks Bok Choy(Pechay), leaves and
stalk separated, cut in 2" lengths
1/2 cup peanut butter, dissolved in 1 cup
beef broth
1/4 cup toasted rice, powdered,
dissolved in 1/2 cup beef broth
5 cups beef broth (total)
2 tablespoons achuete (annatto) seeds
1/4 cup cooking oil
3 cloves garlic, minced
1 medium onion, chopped
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon pepper
Sauteed Shrimp Paste(Bagoong Alamang)
Cooking Procedure:
(pre-cooking the oxtail and beef tripe not
included)
1. Heat up the oil, then put in the
achuete seeds for a couple minutes until
the oil becomes deep red. Strain out the
seeds.
2. Saute the garlic and onion using the
achuete oil, then add the oxtail and beef
tripe, salt, pepper, sugar, beef broth and
the dissolved-peanut butter. Bring to a
boil.
3. Turn the heat down, and put the
vegetables(except the Bok Choy leaves)
into the sauce. Cover and cook for
approximately 10 minutes or until the
vegetables are done.
4. Add the dissolved rice flour into the
sauce to thicken.
5. Add the Bok Choy leaves. Cook for
another minute and it's ready to serve.
6. Serve with rice along with a side of
Sauteed Shrimp Paste(Bagoong
Alamang).

Tips:
The achuete oil can stain tile counters
so be careful not to spill or splatter any
oil. Although bleach can remove the
stain, you may want to test it first to
make sure it will not affect the color of
the tiles.
If string beans and Bok Choy are
unavailable, substitute green beans for
the string beans and spinach for the Bok
Choy. The difference is negligible and the
flavor of the dish will not be affected.
I like a hint of sweetness for my Kare-
kare so I add a tablespoon of sugar. If you
are using a sweet peanut butter, you can
omit the sugar.
To cut some of the preparation time, try
looking for Powdered Annato (Achuete)
and Toasted Rice Flours which are readily
available in the Asian Markets. They
come in small packages with their
equivalent Vietnamese or Thai names on
the labels.
Is this recipe a little too much work for
you? If so, you can simplify it by using the
Stew Base Mix for Kare-Kare that you can
buy at any Asian store. I suggest, though,
to try making it from scratch at least
once, and compare the difference in
taste.
Lengua in Mushroom Sauce
Labels: Beef Recipe
Ingredients:
2 lbs ox tongue (lengua); cleaned, boiled
until tender, skinned, and sliced
12 pieces fresh white mushrooms, sliced
10 ounces cream of mushroom
condensed soup
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water
Cooking procedure:
1. Heat a cooking pot then melt-in the
butter.
2. Pan-fry the sliced ox tongue in medium
heat for about 4 minutes per side.
3. Remove the fried ox tongue and set
aside.
4. On the same cooking pot using the
remaining butter, saut garlic and onion.
5. Add the sliced mushrooms and cook
for 2 minutes.
6. Add salt, ground black pepper, cream 1/8 cup soy sauce
of mushroom soup, and water then stir.
cooking oil
Cook for 3 minutes.
7. Put-in the pan-fried ox tongue and stir.
Simmer for 20 to 30 minutes in low to Cooking procedures:
medium heat (add water as needed).
8. Turn-off heat then transfer to a serving 1. Heat oil and saute the ginger, onions
plate. and lemon grass until aromatic.
9. Serve with mashed potato or rice. 2. Add the beef, cinnamon, curry,
10. Share and enjoy! cayenne pepper and cumin.
3. Add the tomato sauce, soy sauce and
beef stock. Allow to simmer.
4. Add the carrot and the potato. Cover
Mechado with Lemon Grass
and allow to cook.
Labels: Beef Recipe
5. Add the sugar and allow to cook some
Ingredients: more.
6. The mechado is done when the beef is
tender and the sauce has thickened.
1 kilo beef, cubed
1 small onion, chopped
Morcon
1 thumb-sized ginger, chopped
Labels: Beef Recipe
3 lemon grass bulbs
Ingredients:
1 1/2 cups tomato sauce
1 carrot, cubed
2 pounds Flank Steak
1 potato, cubed
1 4-inch long Chorizo de Bilbao, cut in
1/4 tsp, cinnamon powder
long strips
1/2 tsp. curry powder (red or yellow)
1 thick slice of Ham, cut in strips
1/2 tsp. cayenne pepper
2 pieces Sweet Whole Pickles, cut in long
1/4 tsp. cumin powder strips
3/4 cups sugar 2 eggs, hard-boiled and quartered
2 cups beef broth 3 tablespoons Calamansi or Lemon Juice
2 tablespoons Soy Sauce Tips:
1 can Tomato Sauce
4 cloves Garlic, minced If chorizo de bilbao is not available,
don't fret -- just omit it. Other filling
1 medium Onion, chopped
options are strips of carrots, celery and
Salt and Pepper to taste bacon.
1 piece Bay Leaf or Laurel leaf For a nice clean slices of Morcon, use an
electric knife, if available.

Cooking Procedure: Remember to remove the bay leaf from

the sauce before serving. Your guest
could choke on it.
1. Marinate the beef in calamansi juice
and soy sauce. Set aside for a few
minutes while you prepare the fillings.
2. Lay the beef flat and arrange the filling Sinigang na Baka
along the length of the beef : quartered Labels: Beef Recipe
eggs, ham, pickles and chorizo.
Ingredients:
3. Roll the beef, holding the fillings firm,
and tie with a twine or string.
2 pounds Beef Ribs or cubed Beef Chuck
4. On a heavy skillet, sear to brown the
beef in little oil. Set aside. 6-7 cups water
5. On the same pan, saute the garlic and 4 pieces Taro root, peeled and halved
onion, add the seared beef, tomato sauce
1/2 pound String beans, cut into 2 inch
and bay leaf.
lengths
6. Add enough water to cover the meat
2 cups Water Spinach, leaves and stem
and bring to a boil.
separated
7. Turn the heat down and simmer the
3- 4 pieces unripe Tamarind fruit
beef for 20 - 30 minutes or until the meat
is tender. 2 medium Radishes, cut into cubes

8. Season with salt and pepper. 1 Long Chili Pepper, halved

1 Tomato, quartered
1 medium Onion, chopped
3 tablespoons Fish Sauce
1 teaspoon Black Pepper
Cooking Procedure:
1. Microwave or heat up 1 cup water
with the tamarind fruit. Mash, strain the
juice and discard the pulp and seeds.
2. Boil together in a pot the beef,
remaining water, tamarind juice, tomato,
onion and fish sauce. Simmer for 20
minutes or until the beef is tender.
3. Add the radish, taro root, kangkong
stems, and string beans. Cook for
another 5 - 10 minutes, until the
vegetables are tender.
4. Scoop out a few taro root and mash.
Add it back to the soup to add flavor.
5. Season with pepper, then add the
kangkong leaves.
6. Serve hot with rice.
Tips:
Leave out the radish if you don't like
them, but not the taro root. The taro root
gives the Sinigang a distinct taste and
texture especially if you mash a few
pieces and add back to the soup.
You can use the Tamarind Mix found in
Asian markets to save you the hassle of
extracting the tamarind juice. Make sure
to taste the dish first before adding any
fish sauce because tamarind mixes are
already seasoned with salt.
Sizzling Bulalo
Labels: Beef Recipe
Ingredients:
1 1/2 lbs beef shank
1 piece cooked sweet corn, cooked
10 ounces condensed cream of
mushroom soup
2 teaspoons garlic powder
1 1/2 cups fresh white mushrooms, sliced
4 tablespoons butter
2 teaspoons salt
1 teaspoon ground black pepper
3 3/4 cups water
Cooking procedure:
1. Make the mushroom gravy
1.1. Heat a cooking pot or sauce pan then
add the 1 tablespoon butter and melt.
1.2. Put-in the mushroom and saut for 3
minutes
1.3. Add the condensed cream of
mushroom soup then stir
1.4. Pour 3/4 cup water; add 1/2
teaspoon salt and 1/2 teaspoon ground
black pepper then stir. Simmer for 5
minutes or until the sauce thickens.
1.5. Set aside.
2. Arrange Beef Shank in a cooking pot
then sprinkle 1 teaspoon salt.
3. Pour 3 cups water and apply heat. Let
boil and simmer until the beef is tender.
Remove from the cooking pot and place
in a clean plate. Note: add water as
needed.
4. Season both sides of the beef with 1/2
teaspoon salt, 1/2 teaspoon ground black
pepper, and garlic powder. Set aside.
5. Heat a pan then add 2 tablespoons
butter. Let the butter melt.
6. Pan-fry both sides of the beef for at
least 2 minutes per side.
7. Heat the sizzling plate (metal plate)
then put-in 1 tablespoon butter and let
melt.
8. Arrange the pan fried beef on the
sizzling plate, top with mushroom gravy,
and place the corn on the side.
9. Serve hot. Share and enjoy!
Spicy Beef and Noodle Salad
Labels: Beef Recipe
Ingredients:
3/4 kilo beef flank steak
1 tbsp. soy sauce
8 oz. rice noodles
1 medium English cucumber
1/2 cup Asian sweet chili sauce
1/2 cup water
1 cup packaged fresh julienned carrots
Fresh cilantro leaves
Cooking Procedure:
1. Preheat broiler. Brush steak with soy
sauce.
2. Place on rack of unheated broiler pan.
Broil 4 to 5 inches from heat for 15 to 18
minutes or to desired doneness (160F
for medium), turning once halfway
through broiling.
3. Thinly slice beef across the grain.
4. Meanwhile, cook noodles according to
package directions; drain in colander.
Rinse with cold water.
5. Slice cucumber crosswise in three
sections. Using a vegetable peeler, cut
lengthwise ribbons from sections.
6. Combine chili sauce and water.
7. Divide steak, noodles, cucumber, and
carrots among bowls.
8. Drizzle with chili sauce mixture;
sprinkle cilantro.
9. Makes 4 servings.
 6. Cook each side for 3 minutes or until
you see that the eggs are fully cooked.
Tortang Giniling
Avoid over cooking the eggs.
Labels: Beef Recipe
7. Turn off the heat and transfer to a
Ingredients: serving plate.
8. Serve with ketchup. Share and enjoy!
1/2 lb ground beef, pork, or chicken
3 pieces raw eggs
1 medium-sized onion, diced
2 medium sized tomatoes, diced
1/2 cup potatoes, cubed
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons cooking oil

Cooking procedure:

1. Heat a frying pan or wok and pour-in

the cooking oil
2. When the oil is hot enough, saut the
onion, and tomatoes
3. Add the ground meat and cook for 8 to
10 minutes.
4. Add salt and pepper then stir to
distribute. Put-in the potatoes and cook
for 5 minutes.
5. Whisk the eggs then pour over the
ground meat then use a spatula to
distribute the meat and eggs evenly.