Beef Asado III (Japanese Style)

Ingredients :

• 1/2 lb. beef (or pork), cut into thinly strips
• 3 tbsp. cornstarch
• 3 tbsp. butter
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. pepper
• 1/2 cup water
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• spring onions, for garnishing

Cooking Procedures :

1. Coat meat strips with cornstarch. Set aside.
2. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. Stir in garlic until fragrant. Add onion and sauté for 3 minutes. Pour in soy sauce, Worcestershire sauce and pepper, and then add the water. Cover and let it simmer for about 10 to 15 minutes or until meat is tender.
3. Add red and green bell pepper strips. Cook for another 3 minutes. Correct seasonings. Stir and blend well.
4. Remove from heat. Transfer to a serving plate and garnish with spring onions on top and serve.

Beef Asado II

Ingredients :

• 1/2 lb. beef, cut into thinly strips
• 2 tbsp. butter
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• spring onions, cut into 2 inch long – for garnishing

Cooking Procedures :

1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown.
2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat.
3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender.
4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.

Beef Asado I

Ingredients :

• 1/2 lb. beef, thinly sliced
• 1/4 cup soy sauce
• 1 tbsp. calamansi juice
• 1/2 cup water
• 1 large onion, cut into rings
• oil

Cooking Procedures :

1. Pound slice beef and then marinate with soy sauce and calamansi. Let stand for an hour in the refrigerator.
2. Place marinated beef in a pan over medium heat, add water and bring to a boil for 3 minutes. Drain, reserving the sauce.
3. Heat oil in a pan over medium heat, fry onion rings until soft and translucent or just half done and then set aside.
4. In the same pan, fry meat for about 3 to 5 minutes or until lightly brown. Pour in reserved sauce. Cover and let it simmer until meat is tender.
5. Remove from heat. Arrange on a serving plate and top with fried onion rings. Serve hot.

Asadong Manok (Tangy Chicken Stew)

Ingredients :

• 2 lb. chicken, cut into serving pieces
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, sliced
• 1 tomatoes, sliced
• 1/2 tbsp. paprika
• 1 bay leaf
• 1 cup water
• vegetable oil

Cooking Procedures :

1. Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
2. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
3. Add marinade, paprika, bay leaf and water. Bring to a boil.
4. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
5. Remove from heat. Transfer to a serving dish and serve.