Filipino Imbaliktad

Recently the big kid turned 17. Seventee already, and yes he towers me. He’s a big high schooler, let’s just put it that way. So when questioning him what he would like to do for his special day, he just said ‘Let’s just get together here and have a barbecue’. I’m not sure if my wife and I finally rubbed off on him, but we did offer up other options, but his choice was a simple one. A small get together. So that’s where it started, but when asked what he would like to eat for his birthday, he initially said burgers and brats (a typical grilling fair), and that’s when I offered up Filipino food. I’m big into Filipino food, especially over the course of the last few years, and that is primarily due to the family members that surround me. My wife’s father is Filipino, as is her cousins, etc. So every chance I get, I’m going to try a new dish.

These dishes are not necessarily new, but they are packed with great flavor and super easy to make, in particular this recipe known as Imbaliktad.

Filipino Imbaliktad Recipe
Filipino Imbaliktad Recipe

This recipe is essentially a super quick stir fry, and almost reminds me of an American sukiyaki,  but with lots more flavor and a lot less time to cook.

Let’s get started.

Ingredients:

  • 2 lbs of lean beef, cut into thin strips, room temperature
  • pork shanks, cooked and removed from bone (optional)
  • 1 tbsp light brown sugar
  • 6 cloves of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1 whole onion, coursely sliced
  • 1 tbsp black peppercorns, lightly smashed
  • 2 tbsp distilled vinegar
  • 3 Thai chilies, or serranos, lightly smashed
  • 3 sprigs of green onions, coursely sliced
  • 1 tbsp canola oil
  • salt, to taste
  • Rice, cooked, optional
  • Cold beer, optional

Mix the sugar with the beef, and set it to the side to come up to room temperature.

Next, heat a large skillet, or wok on medium-high heat. Let this heat up for a couple of minutes before adding the oil. This recipe goes quick it is a perfect throw together stir fry.

OK, now add in the oil, then toss in the ginger, and garlic. Stir fry this for about 30 seconds, being careful not to brown the garlic. Add in the beef, turn up the heat to high, toss that beef around, and then let it sit and caramelize. Add in the black peppercorns, chili peppers, and give that a good toss. Cook for a minute or so, then add in the onion. I like my onions with a bit of crunch here, but if you want them softened, go for it just cook them a bit longer. Try to not overcook the beef as you want it tender. If you are using the cooked pork shanks, which I pressured cooked earlier in the day for some extra richness, remove whatever meat you can from the bone, and add to the stir fry at this time.

Filipino Imbaliktad Ingredients
Filipino Imbaliktad Ingredients

Now add in the vinegar, give another toss, season with some salt to your liking, then plate and shower with the green onions.

Dig in. Serve with a side of rice, a cold beer, and you are set to go. The only question you will probably ask yourself is why you were not cooking this any sooner, and why you did not make more of it. I mean it’s beef loaded with garlic, ginger, vinegar and some heat from the chilies. Everything I love in some of the Filipino recipes. Enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *