firecracker beef

i’m back! πŸ™‚ actually, been back for over a week already but i think i’ve been grasping my way into ‘normality’ the past few days. i couldn’t work properly, i couldn’t blog properly, i couldn’t even seem to get my old rhythm back. it’s a slightly painful process but i would like to believe everyone who’s been from a vacation also suffers these symptoms with different degrees of intensity and duration. mine might have just lapsed. i think this is what did it: the kitchen! πŸ™‚

i’m a subscriber of on Youtube and been watching a lot of Chef John’s recipes online. but i don’t think i can remember anything he did with beef. i just got concerned because we bought beef for this week and i didn’t know what to do with it.

after a quick search on his site, i found a recipe for what he calls “firecracker beef” but is served with noodles. i’m not a noodle person for meals. i still prefer rice. i tweaked this recipe a bit just because i don’t have some of his ingredients. πŸ˜› also, i really didn’t make measurements on what i put it. it’s mostly ‘tantiyahan’ or just “guesstimating” what you need.

1/4 kg beef
1 tbsp soy sauce
2 tbsp vinegar + 2 tbsp water
1 tbsp sugar
salt & pepper
3 cloves finely chopped garlic + 1 tbsp pepper flakes
1 tbsp cooking oil (palm oil)

i substituted the vinegar + water solution for the rice vinegar and the garlic + pepper flakes for the chili garlic paste on Chef John’s recipe. also, i forgot the five spice and grated ginger. 😦 i wonder how this would’ve tasted if i put those in.

anyway, mix everything up and put in the refrigerator for an hour. but i didn’t. i put it in a ziploc bag inside the freezer for about 20 mins. 😦

sear the outside for about 5 mins each side on a dry pan (no oil). NOTE TO SELF: don’t leave the house to buy pan de sal while cooking on high heat! 😦 let’s just say one side of the first batch of the beef were, erm, “crusty”. πŸ˜›

set aside and let cool to room temperature. while the beef is cooling, i just thought of turning the left over marinade into some sauce instead. so i dissolved some cornstarch (we didn’t have flour but i think flour would be better) in the leftover marinade and added around 2 tbsp of water.

when the beef has cooled, we slice it into strips and then sear each side for 2 mins. when it’s almost done, put the marinade into the beef and let it coat the beef strips. mine got really dry so there isn’t much ‘sauce’ on it. it just clung to the outside of the beef. set over steamed rice and we’re done!


oh, i added some sesame seeds last minute just because wanted to. πŸ˜›

i’m not sure if it’s my fault that the beef wasn’t as soft as i wanted. i might’ve overcooked it or the marinating time really mattered. or it might just be the beef cut we bought. it was the cheapest kasi. haha! it not tough, just a little on the chewy side. but still, i think the spicy-sweet-sour firecracker beef is a good easy recipe to follow and make. πŸ™‚

7 na mga thought (isipan) sa “firecracker beef”

  1. ahaha… cooking beef is a science and an art kasi. it takes time to get it right – sa consistency, sa juiceness at sa tamang luto ng meat nito, kumbaga. usually, kaya tumitigas o kumukunat ay dahil napatagal ang luto, ahaha…

    don’t worry, after several tries pa, you’ll probably get it right na. ‘yong di na makunat at medyo juicy pa. tyagain mo lang… sa tv lang parang madali ang pagluluto, ahaha. sa real life, it’s a lot of work for non-chefs, hehe…

    ayan, nakabalik na me rito. salamat sa pagdalaw DPSA,… πŸ™‚

  2. “don’t leave the house to buy pan de sal while cooking on high heat!”–OO!

    i think mas sasarap sya with the 5-spice and ginger. they give food extra heat and spice πŸ˜€

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