• 1 kg beef sirloin, tapa cut
• 1/2 cup soy sauce
• 1 tsp tenderizer (optional)
• 1/3 cup brown sugar
• 3-5 pcs bird’s eye chili, chopped
• 1/4 cup crushed garlic cloves
• Ground black pepper
• Oil, for cooking

Cooking Instructions:

1. Mix together soy sauce, tenderizer, brown sugar, chili, garlic, and black pepper.
2. Marinate beef in the mixture overnight.
3. Heat oil and pan fry beef slices in batches.
4. Serve with garlic rice, fried egg and atchara.

Source: pepper.ph
Image: http://www.talabat.com/

The post Tapa King-Style Spicy Beef Tapa Recipe appeared first on Kusina Master Recipes.

• 1 kilo Beef Shank
• Lemon grass (2 stalk)
• 2 medium onions
• Fresh ginger (1/2 cup, sliced)
• 2 long hot pepper
• Atchuete powder(1 Tablespoon)
• 6 pcs. batwan fruit (a souring agent for soup that is locally famous and widely used in Visayas) or Sinigang mix (1 pack or to taste)
• 1/4 kilo green unripe Jackfruit ( sliced )
• 6 cloves garlic, crushed
• salt & pepper (to taste)

Cooking Instructions:

1. Saute garlic and onions
2. Add beef and ginger into the pot and pour just enough water to cover most of the meat
3. Leave it to boil for about an hour to two hours until the meat is soft.
4. Lower heat to simmer, add more water into the pot until meat is completely submerged
5. Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)
6. Mix in pepper (add more if you want it to be spicier)
7. Put in sliced green jackfruit
8. Leave to simmer until jackfruit is cooked and beef is very soft
9. When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color
10. Simmer for about 10 minutes and serve with hot rice.

Source: pinoyrecipe.net
Image: centralebacolod.files.wordpress.com

The post Ilonggo Kansi Recipe appeared first on Kusina Master Recipes.

• 1 cup Tomato sauce
• 1 pc large potato, peeled and thinly sliced (crosswise)
• 1 tsp garlic, minced
• 1 medium sized onion, diced
• 1 pc beef cube
• ½ cup green onions, chopped
• ½ cup green olives
• 2 cups white mushrooms, sliced
• 1 tbsp oyster sauce (optional)
• 1 cup cooking oil
• 3 cups water

Cooking Instructions:

1. Sauté the garlic and onion
2. Put-in the Ox Tongue and cook for a few minutes
3. Add the tomato sauce, beef cube, and water then simmer for 1 to 1½ hours (30 minutes if using a pressure cooker).Note: Add water as needed.
4. In a separate pan, heat the cooking oil and fry the potatoes. Set aside
5. On the same pan were the potatoes were fried, remove excess oil and sauté the mushroom.
6. Add some oyster sauce then set aside
7. Once the Ox tongue is tender, add salt, pepper, and green olives and simmer for 5 minutes
8. Serve the Ox tongue with the fried potatoes and sautéed mushrooms in a single serving plate. Share and Enjoy!

Source: panlasangpinoy.com
Image: http://recetas.paraguay.com/

The post Lengua Estofado Recipe appeared first on Kusina Master Recipes.

• 500g beef sirloin
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 tbsp oil
• 2 teaspoons chili powder
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tbsp worcestershire
• 6 (8-inch) flour tortillas
• 1/2 head lettuce, shredded
• 1pc white onion, diced
• cilantro
• lime wedges
• 1 cup sour cream to serve

For the Rice:

• 2 cups uncooked rice
• 1 can kidney beans
• 2 cups beef stock
• 1 tsp tomato paste
• 2 tbsp oil
• 1 tsp cumin powder
• 1 pc red onion, chopped
• 2 pcs tomatoes, diced
• 1 pc green bell pepper, diced

Cooking Instructions:

1. Season the sirloin with salt, pepper, oregano, chili powder, chili and set aside.
2.  Meanwhile, make the rice by sauteing onion, bell pepper, garlic in butter and oil. Then add cumin, tomato paste, beans and rice. Toss for a minute then add in the stock.
3. Bring to a boil and simmer until rice is cooked. Set aside.
4. For the beef, grill on both sides and slice thinly before assembling.
5. To assemble, place tortilla wrap on a board, then place the rice, top with the grilled beef, lettuce, onions, cilantro and a squeeze of lime before wrapping.
6. Serve with sour cream if desired.

Image: http://heartmindandseoul.com/

The post Pinoy-Style Beef Burrito Recipe appeared first on Kusina Master Recipes.

• 3/4 pound flank steak, sliced very thin and against the grain
• 4 cups broccoli cut into bite-sized pieces
• 1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
• 2 cloves garlic, minced
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• cooked white rice

For the beef marinade:

• 1 teaspoon low-sodium soy sauce1 teaspoon mirin
• 1/2 teaspoon cornstarch

For the sauce:

• 1/4 cup oyster sauce
• 2 teaspoons mirin
• 2 tablespoons low-sodium soy sauce
• 1/2 cup chicken broth

Cooking Instructions:

1. Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
2. Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe.
3. Stir together the sauce ingredients in a small bowl and set aside.
4. Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
5. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.

Image: bewitchingkitchen.com

The post Beef and Broccoli in Oyster Sauce Recipe appeared first on Kusina Master Recipes.

• 500 g beef sirloin tapa cut, slice into 1 cm strips against the grain
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1 tsp oil
• 2-4 cups water
• garlic rice, to serve
• sunny side up egg, to serve
• tomato wedges, to serve

Cooking Instructions:

1. Boil together beef, sugar, garlic powder, pepper, oil and water.
2. Boil until beef is tender and easily pulls apart.
3. Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.
4. After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.
5. Turn off fire and set aside.
6. Put rice on plate, top with shredded beef.
7. Serve with fried egg and tomato wedge on the side.

Source: pepper.ph
Image: kleypas.files.wordpress.com

The post Famous Rodic’s-Style Beef Tapa Recipe appeared first on Kusina Master Recipes.

• 1½ lbs beef sirloin (or tenderloin), cubed
• 3 tablespoons garlic, minced
• 1 teaspoon salt
• ⅛ cup butter
• 3 tablespoons olive oil
• ½ teaspoon ground black pepper
• 5 tablespoons Worcestershire Sauce
• 2 tablespoons oyster sauce

Cooking Instructions:

1. Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
2. Add the olive oil and marinate for at least 30 minutes.
3. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.
4. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.
5. Add the oyster sauce and Worcestershire sauce and continue tossing until the liquid dries up.
6. Put-in the butter and cook for 2 to 3 minutes more.
7. Transfer to a serving plate.
8. Serve hot. Share and enjoy!

Source: http://panlasangpinoy.com/
Image: munchpunch.com

The post Beef Salpicao Recipe appeared first on Kusina Master Recipes.

Patty:

• 1 lb ground beef
• 3 tbsp soy sauce
• 4 tbsp chopped onion
• 1/2 tsp pepper

Mushroom Gravy:

• 2 tbsp oil (use the left over oil from fried patties.
• 2 1/2 tbsp all purpose flour
• 2 cups water.
• 1 beef cube
• 1 tbsp chopped onion
• 1/2 cup mushroom buttons, sliced
• a dash of ground pepper

Cooking Instructions:

Patty:

1. Combine ingredients in a bowl.
2. Get at least 1/4 cup of the mixture, roll into a ball then flatten using your palm.
3. Pan fry the shaped mixture (do not overcook) and drain on paper towel to remove excess oil.

Mushroom Gravy:

1. Heat cooking oil.
2. Saute onion and mushroom.
3. Add flour, whisk using a wire whisk until no more lumps.
4. Add beef bouillon and ground pepper.
5. Simmer until mixture thickens.
6. Pour over the sauce over the fried patties.
7. Serve with mashed potato and/or white steamed rice.

Image: http://dev.jollibeedelivery.com/

The post Jollibee-Style Burger Steak Recipe appeared first on Kusina Master Recipes.

• 1/2 lb sliced beef (sukiyaki style if you can find it)
• 1 medium onion (sliced)
• 2 bowls of steamed rice
• 1 tsp hon-dashi (soup stock powder)
• 3 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp sugar
• 1 tsp grated ginger

Cooking Instructions:

1. Place hon-dashi, sliced onion, and 1 cup of hot water in a medium saucepan
2. Boil, then simmer for 6 minutes over medium heat
3. Add mixed spices (soy sauce, sake, sugar, ginger) and beef
4. Boil, then simmer on medium heat (covered) for 10 minutes
5. Serve gyudon atop a bowl of steamed rice, along with some liquid from the saucepan (adjust to your preference, but it shouldn’t be soupy)

Source: http://www.japanfoodaddict.com/beef/beef-bowl-gyudon/
Image: usfjclub.files.wordpress.com

The post Easy Gyudon (Beef Rice Bowl) Recipe appeared first on Kusina Master Recipes.

Just imagine licking the sweet, savory, velvet brown sauce off your fingers. Then again, why imagine when you can just make your very own Braised Spare Ribs with this recipe right here! There’s no need for any coal, just grab your skillet and you’re ready to go!

Ingredients:

• 1 rack pork (or beef) spare ribs, about 3 pounds
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons oil
• 2 cloves garlic
• 1 tablespoon instant dashi (or chicken boullion)
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon vinegar
• green onion, for garnish

Cooking Instructions:

1. Using a sharp knife, separate each rib for easier cooking.
2. Bring a large pot of water to a boil. Add the ribs and cook breifly for 3 to 4 minutes to help remove excess fat and blood from the meat.
3. Drain the ribs in the sink.
4. In a wide skillet, heat 2 tablespoons of oil over medium high heat. Once hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
5. While the ribs are browning, prepare the sauce. Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. The water will cook down, so it doesn’t have to be exact!
6. Once the ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
7. Once the water gets low you need to watch it carefully, it can burn!

The post Braised Spare Ribs Recipe appeared first on Kusina Master Recipes.