Beef Dinuguan

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood". Beef dinuguan is same procedure to pork dinuguan. 

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin or your desire sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

Beef Lean Meat Pochero

Procedure :

Slice 1/2 kilo of beef lean meat into thin sizes. Saute garlic, ginger, onion, tomato, and lean meat in the casserole and cover it with moderate stirring. After 3 minutes add 6 cups of warm water and a 1/2 kilo of cube slice karlang, lemon grass and cover it. After 10 minutes of boiling check the karlang if it is already tender and add the sliced pechay or chinese white cabbage, siling labuyo/green pepper, salt to taste, monosodium glutamate/vitsen and cover it. after 2 minutes serve it while it is hot. 

Beef Steak

Here is my own version of beef steak.

Ingredients:

• 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
• 2 tbsp. calamansi concentrate
• 2 tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. pepper
• 3 tbsp. oil
• 1 onion, cut into rings

Cooking Procedures :

1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you'll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter.