{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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Beef and Peas Rice Bowls

A very easy and quick dish that’s going to satisfy your hunger after a busy day at work or if you have a little time to prepare your food. 

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I don’t know why sitting all day at work, doing almost nothing, still makes you feel tired. I haven’t planned what I have to cook after work, so my meals were mostly leftovers from the weekend. I am not complaining, but sometimes you crave for something. Think a delicious baked pasta or a warm brownies!

My new colleague asked me “Juju, are you okay? It seems like you are thinking about something very deeply.” I said “When I have this face on, I am thinking of what to cook or what to eat.” She was like “Seriously? If I have that face on, I must be thinking of my house rent and other bills to pay.” I told her “Well, I worry about that, too. But thinking about food makes me happier than thinking about bills or rents to pay.” And she willingly agreed. Yes? Yes!

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Being busy at work the whole day and having little time to prepare your meals, easy and quick dishes like this Beef and Peas Rice Bowls are very helpful and filling. I think I overdid the addition of green peas, but overall, the dish was delicious! It is totally a quick fix for some HANGRY fellas.

The dish was great! I had it for lunch and brought some as well for my lunch at work. I had to make adjustments to the source recipe as some of the ingredients were not available in my pantry, so I used what I had. I am glad that this still turned out lovely!

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Now, I am taking this easy, but delicious meal to this week’s Fiesta Friday #160. Of course, this amazing party is not possible without the lovely Angie. Thanks as well to our co-hosts this week, Anugya and Margy.

Beef and Peas Rice Bowls

Ingredients:

  • 1 tbsp cooking oil
  • 400 g ground beef
  • 2 tbsp onion, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp rice vinegar
  • 1 ½ chicken cube (or 1 beef cube) dissolved in ¾ warm water
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 teaspoon sesame oil (optional)
  • ½ tsp ground black pepper
  • ½ cup frozen green peas
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • Cooked white rice, to serve

Instructions:

  1. In a wok or deep skillet with high heat, add cooking oil.
  2. Add in garlic and onion. Cook until onion is translucent.
  3. Add ground beef until no longer pink, making sure to break up any large pieces.
  4. Add rice vinegar and chicken (or beef) stock.
  5. Reduce heat to low and bring to a simmer.
  6. Add in oyster sauce, soy sauce, ground black pepper and sesame oil (if using).
  7. Put a lid on and let it simmer for 10 minutes.
  8. Add in green peas and let cook for about a minute.
  9. Add in cornstarch slurry, while stirring constantly.
  10. Cook until the sauce has thicken or has reached your desired consistency.
  11. Place your cooked white rice in a bowl and top with cooked beef.

Notes:

Instead of dissolving chicken/beef cubes, you can use store-bought or homemade stock – the taste will be way better, I am sure. But I didn’t have it in my kitchen.

If you like this dish sweet, you can add little honey or brown sugar until desired taste is achieved. You can also add any spicy stuff like cayenne or chili flakes.  

If you prefer removing the peas, you can also do that. I love the texture, so I kept them in the recipe. You may also use spring onions.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Steak with Gochujang Sauce

Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. 

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Steak…

It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀

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Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time.

Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together!

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Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people!

Steak with Gochujang Sauce

Ingredients

  • 600g beef chuck, sliced into 3/4 thickness
  • 8 cloves garlic, sliced
  • 2 tbsp ginger, sliced
  • 6 tbsp water
  • 150ml rice vinegar
  • 4 tsp white sugar
  • ½  cup gochujang
  • ¼ cup vegetable oil
  • Spring onions (optional)

Instructions:

  1. In a blender, all ingredients except beef, spring onions and cornstarch. (You can do a taste test if you want and adjust accordingly.)
  2. Place beef in a ziplock bag or container. Pour some of the marinade enough to coat the beef. Keep in the fridge at least two hours or overnight. Reserve the remaining marinade and keep in the fridge.
  3. When ready to grill: take out the beef from the fridge and bring to room temperature.
  4. Using a pan, electric grill or over a charcoal, grill until desired doneness, basting both sides with the remaining marinade. (See this video on how to know the doneness of your beef)
  5. Remove steak from the grill and transfer to a plate. Let the steak rest at least 5 minutes before cutting.
  6. While waiting the steak to rest, place the remaining marinade to a small sauce pan and add about ½ tbsp cornstarch and simmer until a bit thick.
  7. Pour the sauce over the steak. Serve and enjoy!

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Wishing you all a fabulous weekend!

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Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 

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I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.

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Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀

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But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef

Ingredients:

  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!

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Spicy Korean Beef Stir-Fry

Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!

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I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.

One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀

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So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉

What to do with the rest of the hot pepper paste? Hello again, Google!

In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.

C’mon… tell me you love this and will make this soon! 😀

I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.

Spicy Korean Beef Stir-Fry

Ingredients:

  • 500g beef, sliced into thin strips , washed and drained
  • 1 tbsp oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • Spring onions, for garnish
  • Rice, to serve

Marinade:

  • ½ cup pear, grated
  • ¼ cup onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang

Instructions:

  1. In a bowl, combine all ingredients for marinade.
  2. Add in beef and mix to incorporate the marinade.
  3. Keep in the fridge to marinate for at least 30 minutes or overnight.
  4. To cook, in a non-stick wok or skillet over high heat, add in oil.
  5. Saute garlic and onion and cook until fragrant.
  6. Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
  7. Serve with white rice. Garnish with sliced spring onions.

Source recipe: RecipeTin Eats

Have a droolicious day! 😉

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Sambal Minced Beef with Fried Egg

It’s that time again that my friends inside the kitchen cupboards are begging to get my attention. When I opened the cupboard, I was in shock when I see some of the ingredients on strike. I calmed them down and talked to them saying that I could not use all of them in one time. After a not so long time discussing with them, there was a small voice from a small bottle saying to get it first. That voice is from sambal oelek.

I wanted to make the sweet chili sauce again, but I also want to try something else. So I called a friend named Google and it helped me find a very easy recipe. And I believe my friend knows me so well that it led me to a recipe that is very lovely with egg. 😀

Sambal Minced Beef with Spinach - TNSCC 1

Sambal minced beef is very easy as you just have to prepare the sauce, stir fry the beef, fry up some crisp sunny side up egg, get your white rice and you’re ready to dig in! The beef is a little spicy, juicy and of course, delicious! It has also this ‘Thai kick’ because of the fish sauce, but be free to omit it of you dislike fish sauce. It will still be good. The source recipe calls for bok choy, but all I had was spinach so I used it instead.

This recipe is very good when you want a very easy meal. And that fried egg is everything to me! 😀

I’ve missed FF last week and I am very much happy to be partying with you again here at Fiesta Friday #134. No co-hosts for this week, so it will be lovely to come back at Angie’s place on Tuesday for voting time. 🙂

Sambal Minced Beef with Fried Egg

Ingredients:

For the sauce:

  • 3 tsp honey or brown sugar
  • 3 tsp sambal oelek
  • 3 tsp fish sauce
  • 3 tsp soy sauce

Others:

  • 3 tsp cooking oil, divided
  • 3 garlic cloves, minced
  • 12 oz ground beef
  • 3/4 tsp dried chili flakes
  • Spinach
  • Sunny side up egg, to serve
  • Cooked white rice

Instructions:

  1. Wash the spinach and place in a colander to drain the water.
  2. In a bowl, place all sauce ingredients. Mix to combine. Set aside.
  3. In a skillet over high heat, add in 2 tsp of cooking oil. Add in garlic and cook until fragrant.
  4. Add in minced beef. Using a wooden spoon, break the beef into smaller pieces.
  5. Add in the sauce and lower the heat to medium. Stir for about 2 minutes and transfer the cooked beef into a separate dish/container.
  6. In the same pan with medium heat, add in 1 tsp of cooking oil and crushed chili flakes.
  7. Add in spinach and cook just until soft.
  8. By this time, you can fry an egg.
  9. In a plate, add in you cooked rice. Top with beef and sunny side up egg. Place the cooked spinach on the side. Sprinkle with green onions, toasted sesame seeds or crushed chili flakes if desired.

Source recipe: Sambal Minced Beef with Fried Egg and Bok Choy by MISSBISH

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Happy Fiesta Friday!

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{Versions & Verdicts} Liz’s Meatballs in Nutty Coconut Curry Sauce

Shallow fried meatballs, then simmered until cooked with nutty coconut curry sauce – a very tasty dish that goes well with white rice! 

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I know that you experience that feeling that there are recipes that will never leave your mind… even when you are about to sleep. 😀

This recipe is just one of those many recipes floating in my brain and I must say that it’s been there long time ago.

I think the reason of not making this sooner is… the time I saved this recipe, I was just beginning to explore some ingredients and afraid to use them at the same time.

I’ve lost contact with Liz for some time, but when I saw her name on the WordPress reader again, I immediately remembered this recipe I’ve been dying to try.

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I was supposed to make homemade Thai red curry paste, but time did not permit me to. If only I could tell my boss – ‘Sir, can I take one day off because I want to make authentic homemade Thai red curry paste?‘…but I don’t want him to kick me out. So I didn’t. Instead, I got one from the local grocery store and finally made this dish.

Thai red curry paste is a fiery paste that is essential in Thai cooking. The said paste consists of red chilies, coriander roots, lemongrass, galangal, kaffir lime peel, cumin and coriander powder. There are variations that use shrimp paste as well. The paste is achieved by grinding the ingredients using mortar and pestle. Using a food processor is also okay, but the labor of love in grinding them by the traditional way will give you the best results. Ahhh – this makes me want to make my own, seriously. Maybe one day! 😉

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Going back to the recipe…

The meatballs are lightly browned in a little oil, then dunked into the creamy, delicious sauce which consists of Thai red curry paste, curry powder, peanut butter and coconut milk. And take note – I used freshly squeezed coconut milk from freshly grated coconut milk. I am not a big fan of canned coconut milk. When it comes to coconut milk, I prefer it fresh most of the times, depending on the recipe.

The dish came out really good – so tasty and so full of amazing flavors! Of course, I served it on top of hot jasmine rice. Oh so yummy! 😀 I added another tablespoon of peanut butter and it gave me a thicker sauce, which I really loved. I love peanut butter based sauces, so that would explain why. 😉

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Meatballs in Nutty Coconut Curry Sauce

  • Servings: 4-5
  • Difficulty: easy
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Ingredients:

For the meatballs:

  • 500g ground beef
  • 3 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp pepper, or to taste
  • 1/2 tsp salt, or to taste
  • 1 tbsp cooking oil

For the sauce:

  • 1 tbsp cooking oil
  • 1/2 cup onion, chopped
  • 3 tbsp Thai red curry paste
  • 2 tsp curry powder
  • 4 tbsp peanut butter
  • 1 1/2 cup coconut milk
  • 1 beef cube dissolved in 1/2 cup warm water
  • Salt and pepper, to taste
  • Coriander, for garnish

Instructions:

  1. In a bowl, combine ingredients for the meatballs except the cooking oil and mix using your clean hands. Shape into small balls.
  2. In a skillet with medium-high heat, add cooking oil. Fry meatballs until brown. Place them over stack of kitchen towels. Set aside. (I browned the top and bottom sides only and it worked just fine. Make sure not too let them stay in the skillet for a long time or else you’ll get tough meatballs.)

Meanwhile, make the sauce –

  1. In a large cooking pan with medium heat, add cooking oil. When hot, add in chopped onions and cook for about 3-5 minutes.
  2. Add in Thai red curry paste and curry powder. Mix thoroughly until fragrant.
  3. Add in peanut butter and water. Mix until peanut butter is dissolved, then add coconut milk. Reduce the heat to low and simmer for 5 minutes.
  4. Add the meatballs to the sauce and stir carefully to coat. Cover and simmer for another 15 minutes, making sure to stir from time to time to avoid from sticking.
  5. Add salt and peper according to your taste.
  6. Add in chopped coriander leaves.
  7. Serve with white rice.

Source recipe: Meatballs in Nutty Coconut Curry by My Favourite Pastime

Wishing you a day full of smiles! 😀 😀 😀

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I hope my friends at Fiesta Friday #99 will love this delicious dish. I hope Angie and the co-hosts, Caroline and our first time co-host, Linda, will love this, too. 😀 Click the Fiesta Friday #99 link above to join the party. 😉
And before I go, care for a close-up? 😀
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{Versions & Verdicts} Amanda’s 15-MINUTE HONEY PEPPER BEEF STIR FRY

Quick and easy stir fry beef with a sweet taste and a little kick. Perfect for busy cooks. 

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When I started blogging, all I knew was cook and share! I didn’t know that copying the full recipe text from another blog/food site is not allowed by the owner. So you could tell me that I don’t read any other texts except the recipe posts.

Everything has changed now!

I started editing the recipes, but I cannot remember which one I did first. So lately, I’ve been busy with editing recipes. Uh, maybe not 100%, but I wrote them in my own words. And yes, I started from the beginning. I am not yet done and I don’t know when I’ll be done… But at least little by little. 🙂 It’s needs a long time, I know. But this recipe I am sharing now? Not at all. I mean – it can be done in 15 minutes!

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So, you know Amanda from The Chunky Chef – who shares drool worthy recipes like these Beef Enchiladas with Homemade Enchilada Sauce?? Oh, so delicious! If only I am her neighbor, I’d come everyday knocking at her door. Or better yet, find a space inside her home. 😀

Let’s talk about this quick and easy recipe: it’s sweet with a little kick. Uh, okay! Sweet and spicy. Some white rice with this? Yes, please! And… you can prepare this in no time. Yeah! Like I said 15 minutes. I just added some nuts for the texture… well, because I am a texture girl. 😀 Okay, no sense! Let’s move on to the recipe…

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And for your information, I also don’t know how to use chopsticks. So the chopsticks are for display purposes only. 😀

15-Minute Honey Pepper Beef Stir Fry

  • Difficulty: very easy
  • Print

Ingredients: 
  • 500g flank steak, sliced thinly, across the grain
  • 2 garlic cloves, minced
  • Onion, about 1/3 cup, sliced
  • 1 1/2 tbsp vegetable oil

For the sauce: 

  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 1/2 tbsp oyster sauce
  • 1/2 cube beef cubes, dissolved in 2 tbsp water
  • 1 tsp sriracha sauce
  • 1/2 tsp ground black pepper
  • 1 tsp corn flour dissolved in 2 tbsp water
Instructions: 
  1. In a small bowl, mix all the sauce ingredients except the corn flour-water mixture. Set aside.
  2. In a wok (or large heavy skillet) on a high heat, saute onion and garlic in for a minute, making sure not to burn them.
  3. Add the sliced flank steak and stir fry for about one minute. (You may have to do this in batches if you have smaller skillet.) Transfer to a plate and set aside.
  4. In medium-high heat, add the sauce to the wok. Cook for one minute.
  5. Add the beef, onion and garlic back to the wok. Cook for about five minutes.
  6. Add the corn flour-water mixture and cook until thick.
  7. Sprinkle with sesame seeds and sliced spring onions just before serving.
  8. Add nuts if you desire.

Notes: You can prepare the sauce and slice the onions and garlic ahead of time and keep them in an air tight container inside the fridge and when you’re ready, you can start heating up that wok. 😉

Source recipe: 15-Minute Honey Pepper Beef Stir Fry by The Chunky Chef

This is so good with loads of white rice! 😀 It’s really awesome that you can make something as delicious as this in a short period of time!

I hope you make this and enjoy as much as I did. Have a fab weekend to you, my lovely friends. 🙂

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I am sharing this at Fiesta Friday #94, hosted by the Amazing Angie. She’s not alone because Aunt Juju and Stef are joining as the co-hosts for this week’s FF. Thank you, lovely ladies! Now, click the badge below and join the fun! 😉 And can you believe that Fiesta Friday is on it’s way to it’s 100th? Yay! And did someone said we have each other for nearly two years? Wow! That’s amazing!! ❤

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{Versions & Verdicts} Niño’s Beef Tapa

Electronic gadgets these days are becoming more and more, that we tend to forget the things we used to love before. It sometimes affects us in some way. One day, my cousin came home with newspapers. I am not fond of reading current events, but I was just trying to see what’s in during that time. I took the newspaper from her. I was reading and tried to touch the newspaper scrolling it as if I am reading an e-book. 😀 There are times as well that when I want to print something from the computer, I just open the document, thinking that it will print automatically without even commanding it to do so. The same thing when I hit the switch of the TV. It’s kinda crazy how it affects me… and funny at the same time.

But there are old traditions or stuffs that you can’t let go of.

Like food.

Beef Tapa - The Not So Creative Cook

Maybe this time, you want to makeover your old, classic lasagna recipe or sometimes, you just want the one you used to love.

I’ve tried tweaking several classic recipes before, but you really want to go back to the classic ones.

In the Philippines, I grew up knowing that Beef Tapa is an old, classic dish. Sometimes, I find it boring and make it little saucy which I don’t know if I can still call it Beef Tapa. Beef Tapa is Philippine’s Beef Jerky. It is traditionally marinated and sun-dried. But these days, it can be marinated and cooked on the stove until liquid has evaporated. Serve with garlic fried rice and sunny side up eggs. And this combo is now called Tapsilog.

Beef Tapa - The Not So Creative Cook 2

I don’t usually have an exact recipe when I make one. When I want to share something to you that I always make, I always look for similar recipes.  I have shared Beef Tapa recipe before using another recipe. Now, I am following the recipe of Niño @ iCookonboard and it’s so delicious. I also used Niño’s seasoning for making the Beef Tapa which includes salt, pepper, chicken granules. Oh, my! I could eat cups and cups of rice. I will never be tired of eating this. 😀

Beef Tapa

Ingredients: 

Tapa Marinade:

  • 1 head (12 cloves) of garlic, crushed and finely chopped
  • 1/2 cup soy sauce
  • 1/4 cup vinegar 
  • 1/4 cup sugar
  • 1 tbsp Niño’s seasoning
  • 1.5 kg tender part of beef, sliced thinly across the grain
  • 4 tbsp unsalted butter
  • 2 bunch of chopped spring onions for garnishing

Instructions: 

  1. Place the sliced beef in a ziplock bag or container. 
  2. Mix all remaining ingredients together except spring onions. 
  3. Pour the marinade in a ziplock back or container. Mix well. 
  4. Marinate for atleast 2 hours or overnight.
  5. On a large frying pan or cooking pot, melt the butter on very high heat.
  6. Cook the beef tapa until nicely browned and the marinade had dried up.
  7. Garnish with chopped spring onions.
  8. Serve with fried rice and sunny side-up fried eggs.

Note: This is also super delicious with a drizzle of lemon. 😉 

Beef Tapa - The Not So Creative Cook 3
Look at that egg!!!

I hope you enjoy your weekend. Happy partying! Thank you for spending time with me today.

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I am sharing this at Fiesta Friday #79, hosted by the Amazing Angie, co-hosted by  Loretta and Jess.


I am also sharing this dish at

Melt in Your Mouth MondaySaucy Saturdays | Foodie FriDIY | Recipe of the Week | Tasty Tuesdays | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | What’d You Do This Weekend? | Cook Blog Share | Munching Mondays

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Looking something Filipino to try?

Cheesy Caldereta

A beef dish cooked with tomato sauce, condensed milk, pineapples, bell peppers and loaded with cheddar cheese. So cheesy and so yummy!

blog_cheesy-caldereta

Max’s Style Fried Chicken

Firstly steamed to soak up all those simple flavors. Deep fried to perfection. So easy to do and very few ingredients. 

thenotsocreativecook-Max'sFriedChicken