Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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March 14, 2025
Heat oil (1 tablespoon) in a wide pan or wok over medium-high heat. Add the beef (1 lb) in a single layer and sear for 2 to 3 minutes per side until browned. Work in batches if needed to avoid overcrowding. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil if needed. Toss in the mushrooms (8 oz) and sauté for 2-3 minutes until softened. Remove and set aside.
Melt the butter (1 Tbsp) in the pan, then add the onions (½) and garlic (1 Tbsp). Cook until softened and fragrant.
Sprinkle in the flour (⅛ cup) and stir continuously for about a minute to cook out the raw taste.
Slowly pour in the broth (1 ½ cups), whisking constantly to prevent lumps from forming.
Return the beef to the pan and bring the mixture to a boil. Lower the heat, cover, and let it simmer for 5-10 minutes or until the meat is fork-tender and broth has thickened.
Stir in the cream (½ cup) and season with salt (to taste) and pepper (to taste).
Return the mushrooms to the pan and let them warm through for another minute or two. Serve hot.
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