https://www.youtube.com/watch?v=1960mArU1c0 / Beef Kaldereta

• This content may contain affiliate link

• Disclosure please read

Beef Kaldereta recipe is a popular Filipino stew that is rich in flavour, typically made and cook with goat meat, tomatoes Vegetables like carrots, potatoes, and bell peppers added with liver spread and spices. Kaldereata is a Spanish word means stew made with beef or goat, beef is the most popular version in the Philippines. The dish that was inherited from the spanish and continue to evolved using local ingredients.

Liver spread–_{For liver spread I would say there is no specific brand you can use any type of liver spread as long as you do not over power the recipe just put the necessary amount if the recipe asking for 2 tbsp you ccan use less but no more than that.}

Marinate–_{For marinating meat it can be overnight or 2 to 3 hours is also ok but if your using a tough cut then marinate it over night would be the best to make sure the flavor penetrated to the meat} .

Searing the meat–_{searing the meat by batches on high heat, meaning to sear it but not all at the same time this is to avoid meat to render water, and if water comes out, the meat will be boiled and it will become tougher, searing atleast 5 to 7 pcs at a time to mentain the temperature of the pan to create a crust on the surface of the meat and produce complex and savory rich flavor.}

Print

5 from 1 vote

Beef kaldereta

A dish that was inherited from the Spanish during the colonization, this dish is typically known for it's savoury taste cook with beef or goat til tender and continues to evolve using local ingrdients and spices. Can be sustituted with pork, chicken and other meat.

Prep Time20 minutes mins

Active Time50 minutes mins

Course: Main Course

Cuisine: Filipino

Keyword: Beef kaldereta, Beef kaldereta recepi, Beef stew

Yield: 6

Materials

• 1.2 kg Beef Top round/ribs or sirloin curt into cubes.
• 2 pcs Medium size green and red bell pepper. cored seeded and cut.
• 2 tbsp Liver spread
• 1 cup green olives
• 2 pcs Medium potatoes Diced and soak with water to eliminate the starch.
• 2 pcs Medium size carrots Diced.
• 1 cup Tomato sauce
• 1 whole Garlic Finely chopped.
• 1 whole Red onion Finely chopped.
• 7 tbsp Soy sauce Silver swan
• 3 tbsp Oyster sauce Lee kum kee
• 1 tbsp Worcestershire sauce Lea and perrins
• ½ tsp Sea salt
• ½ tsp Frehsly cracked black pepper

Instructions

• 1.2 kg Beef Best alternative cut for this dish are top round, ribs or sirloin, Top round is the cheapest alternative But requires more time to cook and no fats or marbling, so I decided to use rib eye to save time and I want the fats or marbling in it,

  Trim the excess fats, fats contribute a big factor for flavour but too much is not good. Wash the beef and cut into cube.
• 2 pcs Medium size carrots Peel the carrots and cut into bite size.
  2 pcs Medium size carrots
• 2 pcs Medium size green and red bell pepper. ^{Core and seed the bell peppers.}
• 2 pcs Medium potatoes ^{Cut the potatoes and soak in water to wsah out the starch.}
• 1 whole Garlic ^{Finely chop the garlic and onion}
• Measure the rest of the ingredients 2 tbsp Liver spread/1 cup green olives/7 tbsp Soy sauce/3 tbsp Oyster sauce/1 tbsp Worcestershire sauce/½ tsp Sea salt/½ tsp Frehsly cracked black pepper
• ^{Marinate the beef with the follwing ingredients 4 tbsp soy sauce, 3 tbsp oyster sauce, Garlic and onion add half cup of water and mix altogether.}

  ^{Let it sit for 10 to 15 minutes.}
• In a wok or skillet saute the potatoes carrots and bell pepper

  Saute the potatoes first as it is the toughest, half way of cooking when potatoes are a little tender add the carrots and continue to saute until cookm then add the bell pepper for another minute and set aside.
• ^{Sear the beef by batches do not overcrowd this is to avoid extracting water from the meat.}
• Once the searing process is done put all the meat in the pan and increase the heat. add the extra onion and pour in the tomato sauce then add a cup of water and stir.

  If using a tough cut of beef, add water as needed and continue to boil until tender then reduce the sauce to desired consistency and proceed to the next step.
• Add tbsp of worsestershire sauce and the liver spread, Let simmer and blend by stirring for a minute or two.
• Add all the vegies and correct the seasoning by adding salt and pepper preppered chili can be added at this point.
• Serve with Plain hot rice.

Video

A savory and classic dish with thinly cut or strip from sirloin or flank stir fried with bell peppers with differnt colors and onoins, marinatd in mixture of oyster sauce, soy sauce and quickly stir fried in very high heat together with garlic, ginger and bell peppers. The sweet and crunchy texture of the colorful bell peppers add contrast to the savory flavour of the meat, a very popular dish for many western and asian cuisines and often sserve with steamed rice.

 Print Recipe

Pepper Steak

Savory dish typically with thinly sliced beef stir fried with bell peppers and onions, this dish is bold and peppery taste, Can also add other ingredients such as spicy pepper, ginger, garlic etc. to enhance the flavour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine American, Asian

Servings 2

Ingredients

  

1x2x3x

• 600 gm sirloin beef ( slice thinly )

For sauce

• 1 tbsp Oyster sauce
• 2 Tbsp Soy sauce
• 1 tsp Corn starch
• ⅓ cup Water

Beef marinade

• ½ tsp Baking soda ( optional )
• 1 tbsp oyster sauce
• 1 tsp Cornstarch
• 1 tbsp Oil
• 1 tbsp sugar

Instructions

 

• Thinly slice the beef against the grain for tender result.
• Marinate and mix the beef with oyster sauce, oil, cornstarch, sugar and baking soda.

  Leave it atleast 30 minutes
• Cut, core and seeded the bell pepper
• Chop the garlic into thin pcs
• Chop the ginger finely
• Slice onion's into julienne
• Combine oyster sauce, soy sauce, water and cornstarch and mix well.
• Heat the in medium high heat and add oil, ensure it's hot enough before adding the beef.
• Sear the beef by batches for better result and set aside.
• on same skillet add oil and heat to mediuim high heat add the ginger, onion and garlic, stir fry until onions become translucent and garlic start to release aroma.
• Add the pepper and mix altogether.
• Add the beef.
• Stir the sauce and pour in to the pan.
• Stir quickly to spread the sauce.
• Once the sauce thicken turn off the heat and continue to stir.
• Season with salt and pepper as desired.
• Serve with hot plain rice.

Keyword Pepper Steak, Pepper Steak Recepi, Stir fried beef

Tried this recipe?Let us know how it was!

This page may contain affiliate link/ Disclosure please read

The Chicken Tinola is a comforting dish soup made from chicken ginger, garlic and papaya or chayote leaves of pepper or spinach. The Chicken Tinola meat it could be any part of chicken cut into pcs or bite size cube is then sateed simmered with ginger, garlic and onions until tender, the ginger and garlic combination gives a flavorful and distinctive taste and aroma Chicken Tinola can be serve with plain rice or can be eaten by itself.

Chicken Meat-I used diffrent part of chicken just cut the meat into bite size and if preppered to use breast it’ s ok too because it doesnt require a longer time to cook chicken breast can be added on early stage of cooking or later because it’s tender.

Proper Thawing of meat- Pull the chicken meat 2 days ahead of time and thaw it to the very bottom shelf of the fridge.

What vegetable-I used chayote or raw papaya as these both vegetables are healthy and available most of the time additional vegetable is the pepper leaves or spinach whichever is available.

Proper storage-Left over can be stored in the fridge up to 3 days and please make sure to cool down before chilling it, best result is too cook what ever is needed to avoid left over as the chicken quality degrade once reheated.