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.
This recipe is essentially a super quick stir fry, and almost reminds me of an American sukiyaki, Â but with lots more flavor and a lot less time to cook.
Let’s get started.
- 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.
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!