Beef Asado

This is a very versatile dish. It can be served with rice, boiled potatoes or bread.

Basic Ingerdients

• 1 (4 pound) beef chuck roast, quartered
• salt and pepper to taste
• 2 tablespoons cooking oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 large tomatoes, chopped
• 1 onion, quartered
• 2 bay leaves
• 2 beef bouillon cubes
• 1/2 cup ketchup
• 1 large red bell pepper, sliced
• 4 small potatoes, peeled and quartered
• 1 tablespoon corn flour (optional)
• 1 teaspoon water (optional)
• 1 tablespoon whole peppercorns, crushed
• 1 (5 ounce) jar pitted Manzanilla olives

Cooking Methods

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

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Filipino Beef Stir-Fry

This is easy menu to cook especially if you are a busy mother, choose beef meat tender part and sliced in thin and marinate. Cook for 30 minutes and serves for 4 serving.

Basic Ingredients

• 1 tablespoon oyster sauce
• salt and pepper to taste
• 1 pound snow peas
• 3/4 cup green peas
• 1 carrot, sliced
• 2 (1/2 pound) New York strip steaks, sliced into thin strips
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 1/2 teaspoons white sugar
• 3 tablespoons olive oi
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 2 stalks celery, sliced
• 1 red bell pepper, seeded and cut into chunks
• 1/4 cup oil for deep frying

Cooking Methods

• Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
• Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

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