Filipino Beef

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 381kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1 lb Sirloin steaks cut into bite sized chunks
  • 1/4 cup Onion diced
  • 2 tsp Fresh ginger chopped
  • 2 cloves Garlic chopped
  • 1/2 cup Reduced-sodium soy sauce
  • 2 Cups Beef broth
  • 2 cups Carrots peeled and chopped into chunks
  • 2 cups Potatoes cut into chunks
  • 4 cups Japanese Eggplant or regular eggplant
  • 2 tsp Cornstarch
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat. Season the beef with salt and pepper. Once the pot is hot, brown the beef chunks on all sides.
  • Then add the onion, ginger, and garlic; sauté for about 3 minutes.
  • Add the soy sauce, broth, carrots, potatoes, and eggplant. Cover with a lid and bring to a low simmer for about 35 minutes. Taste and adjust the seasoning with salt if needed.
  • Disolve the cornstarch in an equal amount of water. Slowly pour the cornstarch/water mixture into the simmering pot until it becomes thick.
  • To plate use a slotted spoon to place the beef and vegetables on a plate. Drizzle a little sauce over top. Serve with dinner rolls.

Notes

Pro Tip: Make a bigger quantity and freeze what's left or utilize it throughout the week. Freeze or use within 5 days.  

Nutrition

Calories: 381kcal | Carbohydrates: 32g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1713mg | Potassium: 1189mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5150IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 4mg

Filipino Beef

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 381 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1 lb Sirloin steaks cut into bite sized chunks
  • 1/4 cup Onion diced
  • 2 tsp Fresh ginger chopped
  • 2 cloves Garlic chopped
  • 1/2 cup Reduced-sodium soy sauce
  • 2 Cups Beef broth
  • 2 cups Carrots peeled and chopped into chunks
  • 2 cups Potatoes cut into chunks
  • 4 cups Japanese Eggplant or regular eggplant
  • 2 tsp Cornstarch
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired

Instructions
 

  • Heat the oil in a pot over medium heat. Season the beef with salt and pepper. Once the pot is hot, brown the beef chunks on all sides.
  • Then add the onion, ginger, and garlic; sauté for about 3 minutes.
  • Add the soy sauce, broth, carrots, potatoes, and eggplant. Cover with a lid and bring to a low simmer for about 35 minutes. Taste and adjust the seasoning with salt if needed.
  • Disolve the cornstarch in an equal amount of water. Slowly pour the cornstarch/water mixture into the simmering pot until it becomes thick.
  • To plate use a slotted spoon to place the beef and vegetables on a plate. Drizzle a little sauce over top. Serve with dinner rolls.

Notes

Pro Tip: Make a bigger quantity and freeze what's left or utilize it throughout the week. Freeze or use within 5 days.  

Nutrition

Calories: 381kcalCarbohydrates: 32gProtein: 33gFat: 14gSaturated Fat: 3gCholesterol: 69mgSodium: 1713mgPotassium: 1189mgFiber: 9gSugar: 11gVitamin A: 5150IUVitamin C: 8mgCalcium: 116mgIron: 4mg
Tried this recipe?Let us know how it was!