Imbaligtad (beef stir-fried of northern philippines)
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Ingredients
2
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Preparation
Preparation15 min
Cook time25 min
- 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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