Spicy Semi Stir-fried Beef and Soup
Topic: Beef
This dish was cooked almost like the Soup and Stir Fried Squid that I posted few weeks ago, the cooking procedure involved 2 parts, first part was to soften the meat and the final part was to semi stir-fry it. One thing I like in this type of cooking is we can have a soup while we were also having a taste of stir-fried dish in one.

Ingredients:
500 kg beef sirloin, sliced into thin strips
1/4 tsp. turmeric powder

For the Soup:
1 medium onion, sliced thinly
1 tbsp. grated ginger
1 small ripe tomato, sliced thinly
1 tsp. whole peppercorns
3 tbsp. cooking oil
salt to taste
5 cups water

For semi stir-fry:
3 cloves garlic, crushed
1 medium onion, sliced thinly
1 medium tomato, sliced thinly
1 small bell pepper, sliced into strips
1/3 cup mixed vegetables (optional)
1/4 cup soy sauce
3 tbsp. oyster sauce
2 tbsp. tomato ketchup
2 tbsp. cooking oil

Directions:
For the Soup:
1. Mix turmeric powder and meat.
2. Heat oil in a pot, saute onions, ginger and tomatoes until tender.
3. Add meat and peppercorns, stir for few minutes.
4. Add water, let it boil, remove scums as it rises, cover the pot, lower the heat and simmer for 1 hour or until tender.
5. Season with salt.
6. Take out the whole meat from the broth. Reserve the soup.

To stir fry:
1. Heat oil in a pan, add the drained meat and stir fry for few seconds, add garlic, onions and tomatoes. Mix thoroughly, stir until the spices are tender.
2. Add all the remaining ingredients except oyster sauce. Mix well and stir for 1-2 minutes.
3. Turn off heat. Drizzle with oyster sauce. Transfer to a platter and serve. Now you have stir-fried beef and soup.

See also:
Improptu Beef Stir-Fry
Beef with Ground Roasted Coconut
Beef Rendang Curry

Improptu Beef Stir-Fry ala Rieaane's
Topic: Beef
I named it improptu beef stir fry since I cooked it in an impromptu way. My brother called me early morning on the 1st day of Eid and he said he will bring beef to our home so that I can cook it for our lunch. We planned to go to the seaside at 1:00 o'clock and I never cooked anything for our lunch because I was waiting for him. He arrived in our home at 12:30 pm already. Naaa...only 30 minutes before 1 o'clock. The beef was not slice yet so I have to slice it quickly. I sliced a small portion from it just for me to cook that time, around 500 g or more maybe. I really don't know how to cook it quickly that time, so while I was slicing it I was thinking of many ways how it would be done in less than half an hour. I finished slicing it at 12:40 pm. and I cooked it in less than 20 minutes time. My brother requested me to cook the remaining beef on the same way. He likes it. LOL :) Here's how I made it.

Ingredients:
500 g beef, sliced thinly
1/3 tsp. turmeric powder
3 tbsp. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced into rings
1/3 tsp. black pepper powder
3 tbsp. light soy sauce
2 tbsp. oyster sauce or to taste
1/3 cup water or more
1 tsp. sesame oil

Directions:
1. Combine turmeric powder and beef.
2. Heat oil in non-stick frying pan. Stir fry the beef for 2 minutes or until the color changes evenly. Add garlic and black pepper powder. Cook for 3 minutes
3. Add water and cook until the liquids are absorbed.
4. Add the sauces and onion rings, stir and cook for 1 minute or until the sauces are incorporated well with the meat.
5. Turn off heat and stir in the sesame oil. Serve over steam rice.

Beef Rendang Curry
Topic: Beef
The first beef rendang that I tasted was in Marawi City and it became one of my favorite during my college years. I never tried to cook this dish ever since that's why I decided to cook one yesterday. I just cooked it with experimentation since that was really my first time to cook one. Fortunately, it was successful, a beef rendang indeed! LOL :) The first step I did was to soften the beef first by simmering it for 40 minutes to 1 hour. I decided to add onions and ginger while simmering so that I can used the broth for another purposes. In as much, my little Azhfaar loves to sip meat soup.

Ingredients:
500 g beef, diced
1 medium onion, sliced
1 thumb-sized ginger, crushed
1/4 tsp. turmeric powder
salt to taste
water

1 1/2 cup thick coconut milk
2 tbsp. curry paste or to taste
1 medium onion, sliced thinly
2 cloves garlic, crushed
1 stalk lemon grass, sliced thinly
1 thumb-sized ginger, crushed
1/2 tsp. turmeric powder
1 medium carrot, sliced
1 tsp. sugar
salt and pepper to taste
Chili peppers, chopped (optional)
2 tbsp. cooking oil
Chopped fresh cilantro for garnish

Directions:
1. Combine 1/4 tsp. turmeric powder and beef. Place the beef, 1 sliced onion and ginger in a medium pot. Add enough water to cover the meat. Bring to a boil, remove scums as it rises. Cover and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. Heat oil in a pan over medium-high heat. Add in the garlic, stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, stir in coconut milk, curry paste, peppers and turmeric. Mix in the beef, and cover the pan. Simmer for 5 minutes over medium heat, add carrots. Season with sugar, salt and pepper. Cook for 5 minutes more.
3. Turn off heat, stir in the cilantro just before serving.

Beef Stew with Vegetables
Topic: Beef
This dish was made from 2 weeks old frozen beef ribs in the fridge, we were out of town for a week so I did not able to cook it then, I used some its meat for the Pad See Ew that I cooked yesterday, then I stewed the remaining bony parts for our Sohoor last night.

Ingredients:
500 g stewing beef (I used short ribs), sliced into serving portions
1 large onion, quartered
1 large ripe tomato quartered
2 thumb-size ginger, crushed then sliced into strips
1/2 cup tomato sauce
1/4 cup tomato catsup
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 eggplant (large variety), sliced
1 carrot, cubed
1 cup string beans, cut into 2 inches length
1 bell pepper, sliced
1 tsp. peppercorns
salt and pepper to taste
1/2 tsp. tumeric powder
oil enough to cover the meat.

Directions:
1. Sprinkle tumeric powder to the meat, rub and mix well.
2. Boil beef, onion, ginger and peppercorns in a pot with enough water to cover the meat. Bring to a boil, skim off the scums when it rises. Lower the heat,add few salt, cover and simmer until the beef is tender. Check water occassionally, add more if desired.
3. When the beef is cooked, add all remaining ingredients and cook until the vegetables are done. Serve hot.

Beef with Ground Roasted Coconut
Topic: Beef
One of Moro's especial delicacies, usually served on traditional wedding ceremonies and many occassions. I never tried to cook this when I was still in Philippines, then one day my brother asked me if I know how too cook it because he really miss that dish and I said I will try. Then I called my mother in Philippines and asked her how to make Palapa (Ground roasted coconut)because I want to cook beef as my brother requested so. She told me how and it was very simple. It was made of grated coconut and some spices. Since it is very hard to find fresh coconut here in Kuwait, I decided to use dessicated coconut.

Here's how to make Palapa :
Combine some slices of onions, crushed ginger, few galangal root, salt and 1 cup dessicated coconut, place the mixture in a hot skillet over low-medium heat. Stirring constantly, roast until brown. Remove from the skillet, let it cool and grind.
Now, here's the simple recipe for the beef:

Ingredients:
1 k beef, sliced into thin cubes
1/2 tsp. tumeric powder
2 medium onions, sliced thinly
4 cloves garlic, crushed
1 ripe tomato, sliced
1/4 cup ginger, strips
water
soy sauce to taste (optional)
salt and pepper to taste
1/4 cup cooking oil

Marinade:
2/3 cup palapa (ground roasted coconut)
1 onion, minced
2 tbsp. grated ginger
1 tsp. whole peppercorns
1/4 cup soy sauce
1/4 cup galangal root, strips

Directions:
1. Sprinkle tumeric powder to the meat, mix thoroughly, combine marinade together and then marinate for 30 minutes.
1. Heat oil in a pan, saute garlic until lightly brown, add onions, ginger and tomatoes. Saute until the tomatoes are very tender.
2. Add the meat with the marinade, stir to mix well. Then add water enough to cover. Bring to a boil, remove scums as it rises. Lower the heat, season with salt, pepper and soy sauce. Cover the pan and simmer for 1 hour or until done.