Category: Beef

Filipino Imbaliktad

Dax Phillips Leave a comment

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!

Korean Bulgogi Lettuce Wraps

Dax Phillips Leave a comment

If you have never had Korean bulgogi, essentially super tender and delicious pieces of thinly sliced beef or pork, marinated and grilled, well, then you have got something to look forward to. Korean bulgogi, in a sense, reminds of of Filipino barbecue (another favorite in this house), and something that is not only easy to make, but something that everyone loves.

You can use Korean bulgogi served over rice, on tacos, quesadillas, and in my case lettuce wraps.

Korean Bulgogi Lettuce Wraps
Korean Bulgogi Lettuce Wraps

Let’s get started.

Ingredients for the marinade:

  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/2 whole onion, finely minced or grated
  • 8 cloves of garlic, minced
  • 1 medium sized gala apple, skin removed, roughly chopped
  • 1 tbsp grated ginger
  • 1 tbsp cracked black pepper
  • 2 whole stalks of green onions, ends trimmed, roughly chopped
  • 1 tbsp mirin
  • 1 1/2 tbsp dark sesame oil
  • 2 lbs beef sirloin, thinly sliced on the bias
  • 2 tbsp sesame seeds

Ingredients for the Lettuce Wraps:

  • 1 head of bib lettuce
  • 1 bag of coleslaw
  • 2 tbsp mayonnaise
  • Cucumber, thinly sliced
  • 1 green bell pepper thinly sliced and sauteed (optional)
  • 1/2 onion, thinly sliced and sauteed (optional)

Start by blending the following:

  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/2 whole onion, finely minced or grated
  • 8 cloves of garlic, minced
  • 1 medium sized gala apple, skin removed, roughly chopped
  • 1 tbsp grated ginger
  • 1 tbsp cracked black pepper
  • 1 tbsp mirin
  • 1 1/2 tbsp dark sesame oil

Take this mixture, and marinate the beef into a mixing bowl, and mix well. Next add in the green onions, sesame seeds, and mix well. Marinate this mixture for at least 4 hours, but preferably overnight.

Korean Bulgogi Ingredients
Korean Bulgogi Ingredients

The following day, remove the beef marinade, and let it come to a bit of room temperature, just something to knock the chill off.

I like to grill my Korean bulgogi, but all means you can do this on large skillet. I just like the additional flavor from the grill.

Get your grill going. Once the grill is nice and hot, add the beef slices and cook until about medium. These will go quickly. As you can see I had my oldest manning the grill. Place the cooked slices of beef in a bowl, and repeat until all of the beef is cooked.

Korean Bulgogi Ingredients
Korean Bulgogi Ingredients

Form your lettuce wraps by taking a piece of lettuce, add in a piece or two of beef, tuck in some cucumbers, slaw, onions and peppers, and dig in. You want to talk about beef that is loaded with flavor and is perfect for summertime grilling, well this is the one. Hope you enjoy!

Sesame Fried Bologna Sandwich

Dax Phillips Leave a comment

You know that time when no one is around and you are the only one home, and hungry to boot? Well, when that happens to me, I often come up with some crazy thing to eat, and this sesame fried bologna sandwich is no exception. For one, I am a huge fan of a fried bologna sandwich, and one that needs to get more attention on menus, and when you add a twist of sesame oil, and a great bagel, well then you are are in for pure pleasure.

Sesame Fried Bologna Sandwich Recipe
Sesame Fried Bologna Sandwich Recipe

Let’s get started.

  • 1 1/2 thick inch of beef bologna
  • 1 tbsp dark sesame oil
  • 1 whole shallot, thinly sliced
  • 2 slices of yellow American cheese
  • 1 onion bagel, or thick slices of bread, toasted
  • pickled onions, optional but trust me, they make this sandwich pop

Start by heating a skillet on medium heat. Add the bologna and get a nice sear on one side. Lower the heat a bit, and add the sliced shallots. Next, drizzle the sesame oil on and around the bologna. After you have achieved a nice sear, flip over, cooking the onions and cook for about 5 minutes on medium-low heat.

Sesame Fried Bologna Sandwich Recipe
Sesame Fried Bologna Sandwich Recipe

Add the slices of American cheese, cover and let the cheese melt. During this time, toast your bagel.

Once the cheese has melted, add the bologna onto the bagel, top with pickled red onions (if using), and dig in. Yes, I’m a bit guilty of having this as one of those defined ‘closet sandwiches’ where you devour the heck out of it when no one is looking.

I loved everything about this creation. The subtleness of the sesame oil, along with those shallots and pickled onions, whoa, stop me now. This was a real winner, so the next time you are at the deli, don’t forget to get a slab of bologna and give this one a shot. Enjoy!

Thai Style Beef Jerky

Dax Phillips Leave a comment

My kids go nuts over beef jerky, or heck any type of jerky for that matter. It almost sits on the fence of borderline ridiculous as if they have a bag of eat, they pretty much would devour the entire bag, and let’s face it, beef jerky is not that cheap. With that being said, I wanted to introduce them to a Thai style beef jerky that you often find in Asian markets, homemade to say the least. Thai style beef jerky, in my opinion, is a bit sweeter and is lightly coated with sesame seeds. Not only that but once dried, it is lightly fried giving it a wonderful chew. My kids don’t know it yet, but this stuff is a great game day snack and pairs perfectly with a cold beer. (Note, I don’t have the final photo as my kids pretty much devoured the entire batch. Regardless, you get the idea from the photos, I hope.)

Thai Style Beef Jerky Recipe
Thai Style Beef Jerky Recipe

Let’s get started.

  • 2 lbs of beef eye of round roast, or something lean
  • 1 head of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp salt
  • 1/2 tbsp Maggi seasoning
  • 2 tbsp dark soy sauce
  • 1 tsp cracked black pepper
  • 1 cup of granulated sugar
  • .5 oz of sesame seeds
  • 1/2 cup canola oil

Start by trimming any fat away from the beef. Once removed, thinly slice the beef into about 1/8 inch slices, not too thin, but definitely not too thick. I find it best to lightly freeze the beef before slicing, and using a sharp knife as well.

To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight.

The following day, preheat your oven to the lowest temperature. Mine only goes down to 170, and that is fine. You can also air dry this, laying the beef on your oven racks, and using a fan to constantly blow air on them. Or, you can use your food dehydrator if you have one. I don’t, but really, really want one.

Take your oven racks out. I used all three of mine, and lay the beef along the racks. Some of my cuts were shorter, others longer, but just make sure they are not touching one another, and that they lay on the rack. This can be a bit messy, so I laid paper towel on my counter to make cleaning up a bit easier.

Carefully place the racks back into the oven, and slowly cook these for about 3-5 hours on low and until they are the texture of beef jerky.

When you are ready to make them, after the jerky phase, heat a medium skillet on medium heat, adding the oil, and place however many pieces of jerky that can fit, into the heated oil, and lightly fry for a few minutes per side. Remove, place onto some paper towel, repeat, and then dig in.

My kids were so stoked, not only that there was almost an endless amount of jerky, but a new jerky at that. The sweetness from the sugar, and that balance of ginger and garlic really make this jerky a real winner. Hope you enjoy, and if you want to donate a dehydrator for me, that would be awesome! Kidding.