Ingredients:
- 2 lbs beef
- 1 cup of milk
- 2/3 cup chopped onion
- 1 tbsp minced garlic
- Green bell pepper strips
- 1 can of 2.7 oz liver spread or liver pate
- 2/3 cup Velveeta cheese
- 1/2 cup soy sauce
- 1 can of 8 oz tomato sauce
- Ground black pepper to taste
- Dried or fresh red chili pepper to taste
- 3 to 4 tbsp of cooking oil
- Enough water to cover everything in the saucepan
Procedure:
- Put all the ingredients in the saucepan EXCEPT for the cooking oil and red chili peppers.
- Cover the saucepan and simmer it on very low heat until the meat is tender. Stir it constantly.
- If the meat is already tender and the sauce is still pretty thin, simmer it uncovered.
- When the sauce thickens up, remove the meat and set aside.
- Remove the sauce from the saucepan and set aside.
- Heat some cooking oil in the same saucepan.
- Put the meat back in the saucepan and let it fry for 5 minutes on low heat.
- Put desired amount of sauce in the saucepan.
- Put some red chili pepper and let it cook until you reached the desired consistency of the sauce.
- Serve with rice or potatoes.
Ingredients:
- 1 can Libby’s Corned Beef
- 1 medium diced potato
- 1 medium chopped onion (onion rings), divided
- 5 cloves crushed garlic
- 2 tbsp cooking oil
Procedure:
- Heat up a pan with some cooking oil.
- Fry the diced potatoes until golden brown.
- Set aside.
- Saute the garlic followed by the first half of the onion.
- Add the corned beef and let it cook.
- When it’s cooked, turn off the heat and garnish with the rest of the onion rings.
- Serve with steamed rice.
- Enjoy!
Ingredients:
- 1-1/2 lbs sirloin beef strips
- 5 cloves chopped garlic
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- Ground black pepper to taste
- 1 tbsp butter
- 2 tbsp olive oil or cooking oil
- 1 medium sized onion sliced into rings
Procedure:
- Put the beef in a Ziploc bag or just a container with lid.
- Soak the beef with soy sauce.
- Add some lemon juice.
- Add some ground black pepper.
- Put the chopped garlic.
- Mix altogether and make sure that the meat is covered with the marinade.
- Marinate for at least 3 hours.
- Heat some butter in a pan.
- Then place your marinated beef and the marinade sauce.
- Simmer it in very low heat for a very long time.
- If it’s too salty, add some more water.
- As the sauce dries out, add some cooking oil or olive oil.
- Then finally, add your sliced onion rings.
Ingredients:
- 1 lb beef sirloin, very thinly sliced, preferably with fats
- Sea salt or rock salt
- Freshly cracked ground black pepper
- 5 cloves crushed garlic (optional)
- 1/4 cup vinegar of your choice (optional)
Procedure:
- Clean the beef and dry it with paper towels.
- Combine the crushed garlic and vinegar. Set aside.
- Rub a lot of salt and ground black pepper on each side of the meat.
- Pour the vinegar and garlic mixture in a container.
- Put the meat together with the vinegar and garlic.
- Cure for 2 days inside the refrigerator.
- Then fry and serve with fried rice and fried eggs.
Note: For best result, after curing for 2 days, sun-dry until it has the consistency of a dried fish.
Ingredients:
- 1 lb beef cut into chunks
- 3 tbsp cooking oil
- 5 cloves minced garlic
- 1/2 cup chopped onion
- 3/4 cup chopped tomatoes
- 1/2 cup red and green bell peppers, cut into strips
- 1 pc beef broth cube
- 1 oz tomato sauce
- 1 oz water
- 1 cup chopped carrots
- 1-1/2 cup chopped potatoes
- 3 pcs bay leaves
- Fish sauce or soy sauce to taste
- Ground black pepper to taste
Procedure:
- Cook the beef chunks in water until it is tender.
- Set the beef chunks aside and dump the water.
- On the same saucepan, heat some cooking oil.
- Sauté the garlic, followed by the onion and tomatoes.
- Add the red and green bell peppers.
- Add the beef broth cube.
- Add the cooked beef chunks. Mix well.
- Put the tomato sauce followed by the water. Mix well.
- Add the carrots and potatoes, then the bay leaves.
- Season with fish sauce or soy sauce and ground black pepper.
- Simmer until the potatoes are tender.
- Serve with steamed rice.
