My husband always as in ALWAYS loves my version of bistek or beef steak (in Filipino cuisine). He is definitely a “steak” lover and this beef steak is no exeption. This is actually called bistek tagalog which originally has a dark watery sauce and hubby doesn’t like his bistek that way so I tried cooking it almost the same way as how I cook my adobo, only that there’s some sau
INGREDIENTS:
1/4 kilo beef, cut into strips – use the part you prefer (I can work with any kind, so here I used quick fry steak)
3 tbsp. teriyaki sauce
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. ground nut oil (vegetable oil will do)
1 medium onion, sliced
1/2 of the whole medium bell pepper – I used red and green
1 medium carrots, sliced into half an inch thick plus about few pieces in 1/4 inch thick to garnish
freshly ground pepper
toasted sesame seeds
METHOD:
1. Mix the teriyaki sauce, oyster sauce and soy sauce together to make a marinade. Add in the beef and leave for about 15-30 mins.
2. Heat a large non-stick pan and fry the beef in the ground nut oil (leaving a little for sauteing the veggies) for about 3-5 mins, browning on both sides. Reserve the marinade. Transfer in a plate and set aside.
3. On the same pan, tip in the remaining oil and saute the onion, bell pepper and carrots for about a minute or 2. Bring back the beef on to the pan and mix with the veggies. Now pour in the marinade left and mix until well blended, about 1 to 2 mins. Season with freshly ground pepper.
4. Serve with rice or noodles. Garnish with the think slices of carrots and sprinkle with the toasted sesame seeds.
Alright, this time I really am not expecting any comments from my taster, but to my surprise he said “hhhmmm… sarap ah!” Well, that line says it all. My prayer worked. Happy Home-Cooking everyone!
Beef Stroganoff is pared with rice most of the time, so just for a change I decided to pair it with pasta and I chose penne as I already have them in my cupboard. I know it tasted different as compared to the real stroganoff, but we don’t really like the taste of mustard so I just work my way to it and it tasted good as well. Forgive me but most of the time I don’t follow the recipe 100%. I always do little sometimes more adjustments and that I would always advice my readers to do the same.
Creamy meals, as what i mentioned in previous posts, are not pleasant to my hubby’s palate. He also doesn’t eat mushrooms, but since I’m the cook here then he has no right to complain. LOL! He’s the opposite of our little darling, Alyssa, who eats almost anything except that he is having a hard time chewing most meats like pork and beef. But with this recipe, I would say that I succeeded again. hhmm.. Good job for me!
INGREDIENTS:
200g beef ramp steak
1 tbsp. butter
1 tbsp. olive oil + 1/2 tbsp. more for tossing the pasta (you may use extra virgin if you have)
150g mushrooms, any kind
200g penne pasta
1 medium onion or 2 shallots, finely chopped
1 clove garlic, minced
1/2 tbsp. plain/corn flour
1 Knorr beef cubes, may leave if you have none
1/2 tbsp. tomato puree
2 tbsp. creme fraiche
1/2 tbsp. dijon mustard (if you like)
2 tbsp. chopped parsley, fresh or dried
freshly ground salt and pepper
METHOD:
1. Slice the beef as thinly as you can, bring to a boil with 3 cups water, add a dash of salt. Cook until tender. Drain and reserve the broth.
2. Cook the penne until al dente, drain. Transfer into a bowl. Dash with the olive oil (extra virgin if using) and sprinkle with the parsley. Toss.
3. In a large, non-stick skillet, melt half the butter with half the oil and fry the beef until brown on both sides. Set aside leaving the oil on the pan. Bring back the pan on the heat and do the same with the mushrooms and set aside with the beef when done.
4. With the remaining butter and oil, saute the onion or shallots and garlic. Tip in the flour and gradually stir in 150ml of the beef broth (the reserved water used in tenderizing beef) and the beef cubes (if you have). Let it bubble until thickened. Stir in the puree, mustart (is using) and creme fraiche. Bubble for about a minute more then put back the beef and mushrooms to the pan. Mix well with the creamy sauce.
5. Arrange the pasta on a serving plate and pour in the beef stroganoff. Serve immediately.
Creme Fraiche is now a staple in my shopping list as it is very light and tasty. It is a French word which literally means “fresh cream”. I get my hubby to like cream based pastas because of creme fraiche. In my case, cooking for 2 and a half.. LOL.. I was able to make 3 meals with the 300ml of it, so watch out for another 2 recipes. Happy Home-Cooking!!!
