Ingredients

  • Serves 4 people
  • 15 ml vegetable oil 

    1 bulb white onion, sliced

    5 cloves garlic

    120 ml soy sauce

    100 g brown sugar

    3 pcs star anise

    0.36g (a pinch) salt

    0.36g (a pinch) pepper

     

  • for the broth: 

    500 g beef flank (Kamto)

    1 bulb onion

    5 cloves garlic

    1 tsp pepper

    3 pcs bay leaves

    1 tbsp salt

    2 stalks green onions 

    1 L water

     

  • slurry: 

    10g cornstarch

    45ml water

     

  • for the garnish:

    20 g toasted minced garlic 

    20 g scallions

    2 to 3 pcs chilies

Beef Pares
Recipe Courtesy of
Asian Food Network

Beef Pares

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Turn at any corner on Filino streets and you are bound to bump into a stall selling a variety of street food. Beef Pares just so happens to be one of the standout dishes that you will be able to find. The beef is cooked in spiced beef broth until tender before the broth is further thickened into a stew. Ideal for lunch, dinner and even breakfast, this hearty stew is usually served with a side of garlic fried rice.
  • Medium
  • 15 min
  • 220 min
  • 15 min
  • 4 steps
  • 22 Ingredients
  • Medium
  • 4 steps
  • 22 Ingredients
  • 15 min
  • 220 min
  • 15 min

Instructions

  1. Cook the broth and the beef

    • In a pot, combine beef Kamto, onion, garlic, pepper, bay leaves, salt, chopped green onions and black pepper and add 1L water, or enough water to simmer the beef.
    • Allow it to simmer until the beef is tender, around 1 hour 30 minutes.
    • Remove the beef from the broth and chop the cooked beef into about 1-inch cubes and set aside, reserving the broth in another bowl.
     Cook the broth and the beef


  2. Cook the beef stew

    • In a different pot, heat oil on medium heat and saute the onions, and garlic for
    • 2 to 3 minutes.
    • Add 120ml soy sauce, 3pcs star anise, and 100g brown sugar and toss the cooked beef in. Allow it to simmer for about 15 minutes. 
    • Season it with salt and pepper.
    Cook the beef stew


  3. Thickening the beef stew

    • In a separate bowl, combine 10g cornstarch and 45ml of water and pour it into the pan to thicken the beef stew. Stir and let it simmer for 5 minutes.
    • Pour it into a serving dish.
    Thickening the beef stew


Garnish and Serve!

Garnish it with toasted garlic, chilies and scallions before serving.

Garnish and Serve!
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    Ingredients
    • Serves 4 people
    • 15 ml vegetable oil 

      1 bulb white onion, sliced

      5 cloves garlic

      120 ml soy sauce

      100 g brown sugar

      3 pcs star anise

      0.36g (a pinch) salt

      0.36g (a pinch) pepper

       

    • for the broth: 

      500 g beef flank (Kamto)

      1 bulb onion

      5 cloves garlic

      1 tsp pepper

      3 pcs bay leaves

      1 tbsp salt

      2 stalks green onions 

      1 L water

       

    • slurry: 

      10g cornstarch

      45ml water

       

    • for the garnish:

      20 g toasted minced garlic 

      20 g scallions

      2 to 3 pcs chilies

    Nutrition
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