Emily Johnson
Beef with Mushroom Filipino Style, known locally as Bistek na may Mushroom, is a delicious and hearty dish that combines tender slices of beef, savory mushrooms, and a tangy soy-based sauce. This Filipino comfort food is a twist on the classic Bistek Tagalog, incorporating mushrooms to add depth and richness to the flavor profile. Perfect for family meals, this dish is easy to prepare and pairs well with steamed rice, making it a staple in many Filipino households. In this guide, we’ll walk you through the steps to create this flavorful dish, from marinating the beef to achieving the perfect balance of umami and tanginess.
| Characteristics | Values |
|---|---|
| Dish Name | Beef with Mushroom Filipino Style (Beef Caldereta with Mushrooms) |
| Main Ingredients | Beef (chuck or brisket), button or cremini mushrooms, tomato sauce, potatoes, carrots, bell peppers, onions, garlic |
| Cooking Method | Braising/Stewing |
| Flavor Profile | Savory, slightly tangy, umami-rich |
| Key Spices/Seasonings | Soy sauce, fish sauce (patis), bay leaves, black pepper, salt, liver spread (optional) |
| Cooking Time | 1.5 - 2 hours (or until beef is tender) |
| Serving Suggestion | Served with steamed rice |
| Special Techniques | Browning beef for deeper flavor, simmering until meat is fork-tender |
| Variations | Adding green peas, using coconut milk for creaminess, substituting beef with pork |
| Cultural Significance | Filipino comfort food, often served at special occasions and family gatherings |
| Equipment Needed | Heavy-bottomed pot or Dutch oven, knife, cutting board |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
| Reheating Tip | Reheat on stovetop over medium heat, adding a splash of water if needed |
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What You'll Learn
- Ingredients: Gather beef, mushrooms, soy sauce, garlic, onions, pepper, and cooking oil
- Marinate: Mix beef with soy sauce, garlic, and pepper for 30 minutes
- Sauté: Cook marinated beef until browned, then set aside for later use
- Simmer: Add mushrooms, onions, and water; simmer until beef is tender
- Serve: Plate with steamed rice, garnish with green onions, and enjoy hot
Ingredients: Gather beef, mushrooms, soy sauce, garlic, onions, pepper, and cooking oil
To begin crafting the Filipino-style beef with mushrooms, the first step is to gather your ingredients carefully. Start with the star of the dish: beef. Opt for cuts like chuck roast, sirloin, or brisket, as these have the right balance of tenderness and flavor. Ensure the beef is sliced into thin, bite-sized pieces to allow for even cooking and maximum absorption of flavors. Next, select mushrooms—fresh button or cremini mushrooms work best for their earthy taste and firm texture. These will complement the beef beautifully.
Moving on, soy sauce is a cornerstone of Filipino cuisine, providing that signature savory umami kick. Use a high-quality soy sauce for depth of flavor. Garlic is another essential ingredient—mince or crush several cloves to release their aromatic oils, which will infuse the dish with a rich, pungent base. Onions, preferably red or white, should be chopped into thin slices or diced to add a subtle sweetness and texture contrast.
Pepper is key for a gentle heat and warmth, so have freshly ground black pepper ready. Lastly, cooking oil—preferably vegetable or canola oil—is needed for sautéing the ingredients. Ensure you have enough to coat the pan generously, as this will prevent sticking and help achieve a nice sear on the beef.
Each ingredient plays a specific role in building the dish’s flavor profile. The beef provides richness, the mushrooms add earthiness, the soy sauce brings saltiness and depth, the garlic and onions create a fragrant foundation, the pepper adds warmth, and the oil ensures everything cooks evenly. With these ingredients gathered and prepped, you’re ready to move on to the cooking process, bringing the flavors together in perfect harmony for a delicious Filipino-style beef with mushrooms.
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Marinate: Mix beef with soy sauce, garlic, and pepper for 30 minutes
To begin the process of making beef with mushroom Filipino style, the first crucial step is to marinate the beef properly. This step is essential as it infuses the meat with flavor, making it tender and juicy. Start by selecting the right cut of beef, preferably chuck or sirloin, and slicing it into thin strips against the grain. This ensures the beef remains tender during cooking. Place the beef strips in a mixing bowl, which will serve as the base for your marinade.
Next, gather the marinade ingredients: soy sauce, garlic, and pepper. Soy sauce is a staple in Filipino cuisine, providing a savory and slightly salty flavor that complements the beef. Mince or crush 3-4 cloves of garlic, as it is a key ingredient in many Filipino dishes, adding a distinct aroma and taste. Freshly ground black pepper is preferred for its robust flavor, but regular ground pepper can also be used. Combine 1/4 cup of soy sauce, the minced garlic, and 1 teaspoon of pepper in the bowl with the beef.
Mix the ingredients thoroughly, ensuring each beef strip is coated evenly with the marinade. Use a spoon or your hands (washed thoroughly before and after) to massage the marinade into the beef. This process helps the flavors penetrate the meat more effectively. Cover the bowl with plastic wrap or transfer the beef and marinade to a resealable plastic bag, removing as much air as possible to ensure the beef is fully submerged in the marinade.
Allow the beef to marinate for 30 minutes at room temperature. While it might be tempting to shorten or skip this step, marinating for the full 30 minutes is crucial for achieving the desired flavor profile. During this time, the soy sauce, garlic, and pepper work together to break down the beef's fibers, making it more tender and flavorful. If you're short on time, you can marinate the beef in the refrigerator for 1-2 hours, but room temperature marination yields the best results for this recipe.
After 30 minutes, the beef will have absorbed most of the marinade's flavors, and it's ready for the next step in the cooking process. Properly marinated beef is the foundation of a delicious beef with mushroom Filipino style dish. The marinade not only adds flavor but also helps to lock in moisture, ensuring the beef remains juicy and succulent during cooking. With the marination step complete, you're now prepared to move on to cooking the beef and combining it with the other ingredients to create this mouthwatering Filipino dish.
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Sauté: Cook marinated beef until browned, then set aside for later use
To begin the sauté process for your Filipino-style beef with mushrooms, heat a large skillet or wok over medium-high heat. Add about 2 tablespoons of cooking oil, ensuring it coats the surface evenly. The oil should shimmer but not smoke, indicating it’s hot enough to sear the beef. Once the oil is ready, carefully add the marinated beef pieces in a single layer, avoiding overcrowding. Overcrowding the pan can cause the beef to steam instead of brown, so cook in batches if necessary. Allow the beef to sear undisturbed for 2-3 minutes on each side until it develops a rich, golden-brown crust. This step locks in the flavors and adds depth to the dish.
As the beef cooks, you’ll notice it releasing its juices and the marinade caramelizing on the surface. Use a spatula or tongs to flip the beef pieces gently, ensuring all sides are evenly browned. The total cooking time for this step should be around 5-7 minutes, depending on the thickness of the beef. The goal is to cook the beef until it’s browned but not fully cooked through, as it will continue cooking later in the recipe. Keep an eye on the heat to prevent burning, adjusting it if the pan gets too hot.
Once the beef is beautifully browned, transfer it to a clean plate or bowl using a slotted spoon, leaving the flavorful oil and browned bits in the pan. These remnants will be used to build the sauce later, so don’t discard them. Setting the beef aside allows it to rest while you prepare the other components of the dish, ensuring it stays tender and juicy. Cover the beef loosely with foil to keep it warm if needed.
The sauté step is crucial as it forms the foundation of the dish’s flavor profile. The browning process, known as the Maillard reaction, creates complex, savory notes that enhance the overall taste of the beef and mushrooms. By setting the beef aside, you also create space in the pan to cook the mushrooms and aromatics, ensuring each ingredient is cooked to perfection. This methodical approach ensures a harmonious blend of flavors in your Filipino-style beef with mushrooms.
Finally, take a moment to appreciate the aroma and color of the browned beef, as it’s a sign of the delicious dish to come. With the beef set aside, you’re now ready to proceed with the next steps of the recipe, building upon the flavors established in this sauté process. This technique not only enhances the taste but also ensures the beef remains tender and succulent when reintroduced to the sauce later.
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Simmer: Add mushrooms, onions, and water; simmer until beef is tender
Once your beef has browned and the aromatics have released their flavors, it's time to build the rich, savory sauce that characterizes Filipino-style beef with mushrooms. Simmering is key to achieving tender beef and a deeply flavorful dish. Start by adding your sliced mushrooms and chopped onions to the pot. The mushrooms will release their moisture, creating a natural base for the sauce, while the onions will soften and add a subtle sweetness. Pour in enough water to just cover the beef – this liquid will gradually reduce and thicken as it simmers, concentrating the flavors.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially to allow some steam to escape, which helps in thickening the sauce while keeping the dish moist. Let the beef simmer patiently; this process can take anywhere from 1 to 1.5 hours, depending on the cut of beef. The low and slow cooking method ensures the beef becomes fork-tender, breaking down the tough fibers and allowing it to absorb the flavors of the mushrooms, onions, and spices.
As the beef simmers, periodically stir the mixture to prevent sticking and ensure even cooking. You’ll notice the sauce darkening and thickening as the water reduces, creating a glossy, flavorful coating for the beef and mushrooms. If the sauce reduces too much before the beef is tender, add a little more water, but do so sparingly to avoid diluting the flavors. The goal is to strike a balance between a rich sauce and perfectly tender beef.
About halfway through the simmering process, taste the sauce and adjust the seasoning if needed. This is also a good time to check the texture of the beef – if it’s still tough, continue simmering. The dish is ready when the beef can be easily pierced with a fork and the mushrooms are soft and fully integrated into the sauce. The onions should have melted into the mixture, adding depth without being overpowering.
By the end of the simmering process, you’ll have a hearty, aromatic dish where the beef, mushrooms, and onions have melded together in a thick, savory sauce. This step is the heart of the recipe, transforming simple ingredients into a comforting, Filipino-style meal that’s perfect for sharing with family and friends.
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Serve: Plate with steamed rice, garnish with green onions, and enjoy hot
To serve your Filipino-style beef with mushrooms, start by preparing a generous portion of steamed rice as the perfect base for your dish. Steamed rice is a staple in Filipino cuisine and complements the rich, savory flavors of the beef and mushrooms. Use a rice cooker or a pot to cook the rice until it’s fluffy and tender. While the rice is cooking, ensure your beef and mushroom dish is hot and ready to be plated. The contrast between the warm, hearty stew and the steamed rice creates a comforting and satisfying meal.
Once the rice is ready, scoop a generous amount onto a plate or bowl, creating a bed for the beef and mushroom mixture. The rice should be steaming hot, as it enhances the overall dining experience when paired with the hot stew. Next, spoon the beef with mushrooms over the rice, allowing the flavorful sauce to slightly soak into the grains. This not only adds moisture to the rice but also infuses it with the umami-rich sauce, elevating the dish’s taste. Ensure the beef is tender and the mushrooms are well-distributed for a balanced bite.
Garnishing is key to making the dish visually appealing and adding a fresh element to the rich flavors. Sprinkle freshly chopped green onions over the plated beef and mushrooms. The vibrant green color of the green onions contrasts beautifully with the earthy tones of the dish, making it look more inviting. The mild onion flavor of the green onions also provides a refreshing counterpoint to the savory stew, enhancing the overall taste without overpowering it.
Finally, serve the dish immediately while it’s hot to fully enjoy the flavors and textures. Filipino-style beef with mushrooms is best when the beef is tender, the mushrooms are juicy, and the sauce is warm and comforting. Encourage your diners to mix the beef and mushrooms with the rice as they eat, ensuring every bite is a perfect blend of protein, vegetables, and carbohydrates. This dish is not just a meal but a hearty experience that brings the warmth of Filipino cuisine to your table.
To enhance the dining experience further, consider serving the dish with additional sides like sliced tomatoes or a simple atchara (pickled papaya) for a tangy contrast. However, the focus remains on the main plate: steamed rice topped with beef and mushrooms, garnished with green onions. This traditional Filipino dish is best enjoyed hot, allowing the flavors to meld together beautifully. Whether it’s a family dinner or a special occasion, serving this dish with care and attention to detail ensures it’s not just eaten but truly savored.
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Frequently asked questions
The main ingredients include beef (chuck or sirloin), button or cremini mushrooms, onions, garlic, soy sauce, oyster sauce, black pepper, and cooking oil. Some recipes also include carrots and bell peppers for added flavor and color.
To tenderize the beef, you can marinate it in a mixture of soy sauce, calamansi or lemon juice, and garlic for at least 30 minutes before cooking. Alternatively, you can use a meat tenderizer or cook the beef on low heat for a longer time to make it tender.
Yes, you can use dried mushrooms, but you’ll need to rehydrate them first by soaking them in warm water for about 20–30 minutes. Drain and squeeze out the excess water before adding them to the dish.
This dish is best served hot over steamed rice. You can also pair it with garlic fried rice or a side of vegetables like steamed broccoli or sautéed greens for a complete Filipino-style meal.
