Imbaligtad (beef stir-fried of northern philippines)

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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.


  • 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.


Imbaligtad (Beef Stir-Fried of Northern Philippines), photo 1
Imbaligtad (Beef Stir-Fried of Northern Philippines), photo 2


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