Beef Ampalaya

(Beef with bitter gourd or amplaya)

Ingredients:

1 kilo lean beef, thinly sliced into strips

2 large size, ampalaya, split in halve de-seaded, sliced crosswise
1 medium onion, chopped
1/2 head garlic, minced
1/8 cup soy sauce
1/2 cup oyster sauce
1/4 cup cornstarch
1/2-1 tsp. sugar
salt and pepper
cooking oil

Cooking Tips: to remove too much bitterness of ampalaya. After slicing, rub it with salt
and soak it in cold water. Set aside for a while. Wash it with running water until no
traces of saltyness. Squeeze it a little and drain water.

Direction:

In a medium bowl, marinate beef in soy sauce, cornstarch and a pinch of salt and
pepper for 10 to 15 minutes.
In a pan, heat cooking oil and stir fry beef until color change to brown and start to sizzle
and set aside. Use a large pan and do not overcrowd beef, you may cook it in batches.
Set aside.

In the same pan, saute garlic and onion until onion becomes transparent in color. Add in
slices of ampalaya and stir cook for 1 to 2 minutes then add in about 1/3 cup of water,
oyster sauce, sugar and beef. Stir it, and cook for another 2 to 3 minutes.

Thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for about 30
seconds more or until sauce thickens. Adjust your seasoning if needed. Serve hot.

Bistek Recipe

Ingredients:
 1 kilo beef sirloin (cut into 3 ” strips)
 2 tablespoons soy sauce
 2 tablespoons calamansi juice
 1 teaspoon salt
 1 teaspoon pepper
 cooking oil
 1 big red onion (sliced thinly to make rings)
Cooking Instructions:
1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
3. Saute onion rings in oil.
4. Serve beef in a platter topped with onion rings.

Kalderetang Baka Recipe

Ingredients:
 1 kilo beef (for stewing, cut into chunk cubes)
 ? kilo beef liver (cut to almost the same size as the beef)
 6 cloves garlic (minced)
 2 medium onions (diced)
 6 big tomatoes (quartered)
 3 big red peppers (diced)
 3 big green peppers (diced)
 ? cup pitted green olives
 4 pieces chili pepper (minced) 1/2 cup olive oil)
 2 tablespoons tomato paste
 ? cup all purpose cream
 ? cup grated cheese pinch of salt & pepper to taste
 3 cups beef stock
 1 ? teaspoon cornstarch in little water
Cooking Instructions:
1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted cornstarch.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot

Barbeque Beef Ribs Recipe

Ingredients:
 fresh beef ribs, never use previously frozen ones
 barbque sauce
 1-2 onions, into cubes
 pepper, freshly ground
Cooking Instructions:
1. Wash beef ribs thoroughly.
2. Boil ribs with onion and pepper for 1 1/2-2 hours till very tender.
3. Preheat oven at 350 F.
4. Drain off water and arrange the ribs on a baking or roasting pan.
5. Brush barbeque sauce over the ribs and bake for 20 minutes.
6. Turn the ribs over and brush more barbeque sauce, then bake for 20minutes.
7. Finally, brush more barbeque sauce, then bake for an additional 20minutes for a total of 60
minutes baking time.
8. Serve with rice or bread, mashed potato and sweet corn.
9. Note:
10. The barbeque sauce should appear sticky (tostado) not watery after baking.

Bistek Tagalog Recipe

Ingredients:
 3/4 kilo lean beef, thinly sliced
 5 pcs. medium size calamansi
 2 large onions, sliced into rings
 6 cloves garlic, crushed
 ground black pepper
 1/4 cup soy sauce
 cooking oil
Cooking Instructions:
1. In a bowl marinate the thinly sliced lean beef with soy sauce, calamansi, and ground pepper.
Leave for at least 1 hour but not longer than 3 hours.
2. Heat a fry pan. Pour in the oil and let it hot. When oil is hot, cook the onions rings. When done,
take it off the pan and set it aside.
3. In the same frying pan, pan-fry the beef until it turns to slightly brown. Don’t over fry the beef
for it will turn rubbery and very hard to eat.
4. After frying the beef, set it aside.
5. Put in the garlic to the frying pan and saute the garlic. Add in themarinade and bring to a boil.
6. When marinade is boiling, add the fried beef and let it simmer for 20-30 minutes or until beef it
tender. Add water if necessary. Add some salt and taste if to your desired taste.
7. Add in the onion rings and serve while hot. Enjoy!

Pineapple Beef Stir Fry Recipe

Ingredients:
 1 can pineapple chunks, undrained
 1 tbsp beef flank steak, cut across the grain into thin strips
 ½ cup chopped green onions
 1 clove garlic minced
 2 tbsp water
 1 tbsp cornstarch
 ¼ cup steak sauce
 2 cups hot cooked rice
Cooking Instructions:
1. Drain pineapple, reserving liquid then set aside.
2. Add steak and cook and stir for 5 minutes then add pineapple, onions, and garlic.
3. Cook and stir for 2 minutes.
4. Mix reserved pineapple liquid, water, and cornstarch until well blended then add to steak
mixture.
5. cook for a minute stirring constantly.
6. Stir in steak sauce then serve over rive.