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First published in My Bay Kitchen.
2 lbs beef sirloin, minced (or if desired, cut into 2-inch strips)
Garlic powder to taste
3 tbsps Olive oil
1/4 cup beef broth
1 tbsp cornstarch
1/2 cup chopped onion
3 small bell peppers (green, red and yellow) cut into thin strips
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tbsps soy sauce
1 tsp brown sugar
1 tsp salt
Cilantro for garnish
2 cups cooked rice
Sprinkle beef sirloin with garlic powder to taste. Heat Olive oil in a large wok over medium heat. Brown the beef then transfer to slow cooker. Mix cornstarch with the beef broth until dissolved. Pour into the slow cooker. Stir in onion, bell peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on low for 6 to 8 hours. When ready to serve, pour desired amount of the mixture over a bed of cooked rice and garnish with cilantro.
Rene Astudillo is the executive director of the Lupus Foundation of Northern California and former executive director of the Asian American Journalists Association. He is the author of a cookbook, My Bay Kitchen, and a news satire, “The Adobo Chronicles,” both of which are spin offs from his blogs of the same title.
More articles from Rene Astudillo:
A Non-Traditional Noche Buena
November 7, 2012
Rene Astudillo offers expatriates a different menu for Christmas dinner.
A Table For Two
February 6, 2013
Menu for a romantic dinner
“Miss World” Birthers
October 9, 2013
“Territorial dispute” over Megan Young goes viral.
Make Way For Filipino World Music
March 20, 2014
Filipina immigrant re-imagines Filipino music.