Filipino Beef

Prep Time 15

Cook Time 40

Servings servings

Calories 381kcal

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

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.

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