Filipino Beef Afritada (Print Version)
Quick Filipino Beef Afritada with thin-sliced beef, tender vegetables, and a savory tomato sauce made for spooning over rice.
# Ingredients:
For the beef
01 -
1 1/2 lb (680 g) very thin-sliced beef, such as shaved beef, carne asada-style beef, or thin sirloin
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
2 tablespoons neutral oil, divided
For the sauce and vegetables
05 -
1 small yellow onion, diced
06 -
4 cloves garlic, minced
07 -
1 cup (240 ml) tomato sauce
08 -
1 1/2 cups (360 ml) water
09 -
1 beef bouillon cube
10 -
2 tablespoons soy sauce
11 -
1 tablespoon oyster sauce
12 -
1 teaspoon sugar
13 -
2 medium potatoes, diced into 3/4-inch pieces
14 -
2 medium carrots, diced into 3/4-inch pieces
15 -
1 red bell pepper, diced
16 -
1 green bell pepper, diced
17 -
1 cup (140 g) frozen peas
18 -
Salt and black pepper, to taste
For serving
19 -
Steamed white rice
# Instructions:
01 -
Pat the beef dry and season it with kosher salt and black pepper. Separate any clumps so the thin slices brown evenly.
02 -
Heat 1 tablespoon oil in a large deep skillet over medium-high heat. Add the beef in batches and cook just until lightly browned, 1-2 minutes per batch. Transfer to a plate.
03 -
Lower the heat to medium and add the remaining oil if the pan looks dry. Cook the onion for 2-3 minutes until softened, then add garlic and stir for 30 seconds.
04 -
Add tomato sauce, water, bouillon, soy sauce, oyster sauce, sugar, and black pepper. Stir well and scrape up the browned bits from the pan.
05 -
Add the potatoes and carrots. Cover and simmer gently for 12-15 minutes, stirring once or twice, until the vegetables are almost tender.
06 -
Return the beef to the pan with the red bell pepper, green bell pepper, and frozen peas. Simmer uncovered for 3-5 minutes until the sauce thickens slightly and everything is hot.
07 -
Taste and adjust with salt and black pepper. Serve hot over steamed white rice with plenty of sauce.
# Notes:
01 -
Use very thin beef for the quick version. Cubed chuck needs a much longer simmer.
02 -
Keep the simmer gentle so the potatoes hold their shape.
03 -
The sauce thickens as it sits. Add a splash of water when reheating.