Imbaligtad (beef stir-fried of northern philippines)

Ingredients

• fresh beef, about 300 g
• 1 thumb-sized ginger
• a bunch of shallots or fresh onions called lasuna in Ilocos,
• 1 teaspoon salt or to taste,
• ½ teaspoon ground pepper and
• 1 tablespoons white vinegar
• about 2 tablespoons of vegetable oil.

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Preparation

• The secret to making the meat tender is the short period frying. For as long as the amount of time spent in cooking is controlled to not more than 5 minutes all in all, the meat will come out tender and juicy.
• Slice the beef to small pieces with the cutting done across the grain of the meat. Peel and cut the ginger to strips (julienned).
• Mince the fresh onion. Reserve some of the onion leaves for garnish. In a pan or wok, heat the oil and fry the ginger, followed by the onion. Add in the salt and ground pepper and cook until onion is translucent.
• Add the beef and continue stir-frying on medium heat for some 3 minutes or until the meat is half cooked.
  
• Add the vinegar and wait for the liquid to boil. Quickly stir-fry again and turn off the heat.
• Transfer to a medium plate and garnish with minced onion leaves on top. Serve immediately.

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