Filipino Beef Stir-Fry

Filipino Beef Stir-Fry

By Lets Start Cooking

Filipino cuisine is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethno-linguistic groups. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.



2 (1/2 pound) New York strip  steaks,
sliced into thin strips
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 teaspoons white sugar
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon oyster sauce
salt and pepper to taste
1 pound snow peas
3/4 cup green peas
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, seeded and cut into chunks
1/4 cup oil for deep frying

















Place the sliced steak in a large bowl. Sprinkle the cornstarch over  the beef slices and mix to coat. Whisk the soy sauce and sugar  together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or  overnight.

Heat 3 tablespoons olive oil in a large skillet over medium heat;  cook and stir the onion and garlic in the hot oil until tender, 5 to 7  minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly  tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the  heat.

Heat 2 tablespoons oil in a separate skillet. Remove the beef from  the marinade, shaking off any excess moisture; discard the  marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the
vegetable mixture and mix well. Serve hot.

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