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**Filipino Pancit with Beef: A Savory Celebration of Flavor**
Pancit is an iconic Filipino dish that brings together a delicious medley of ingredients, representing a perfect harmony of flavors and textures. While there are many variations of pancit, **Pancit with Beef** is a flavorful twist on this traditional dish, featuring tender strips of beef, savory soy sauce, and vegetables, all tossed with noodles for an unforgettable meal. Whether you’re preparing it for a family gathering, a special occasion, or just because, **Filipino Pancit with Beef** is sure to satisfy and delight.
### **Why You’ll Love Filipino Pancit with Beef**
– **Flavorful and Savory**: The combination of beef, vegetables, and noodles with rich soy-based seasoning creates a mouthwatering dish that’s both savory and satisfying.
– **Customizable**: Pancit is incredibly versatile. While the classic version with beef is already fantastic, you can add extra vegetables, switch up the meat, or adjust the seasoning to suit your personal taste.
– **Perfect for Special Occasions**: Pancit is traditionally served during celebrations like birthdays, holidays, and other festive gatherings. It symbolizes long life and good fortune, making it a perfect dish for any joyful event.
– **Quick and Easy**: This recipe is straightforward and doesn’t require too much prep time, making it great for both beginner cooks and experienced chefs alike.
### **Ingredients**
– 1 lb beef sirloin or flank steak, thinly sliced against the grain
– 8 oz pancit bihon noodles (or rice noodles)
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 medium carrot, julienned
– 1/2 cup snow peas or green beans, trimmed
– 1 red bell pepper, thinly sliced
– 1 cup cabbage, thinly shredded
– 3 tablespoons soy sauce (or more to taste)
– 1 tablespoon oyster sauce
– 1 tablespoon fish sauce (optional, for added umami flavor)
– 1/2 cup beef broth or water
– 2 tablespoons vegetable oil (for sautéing)
– Salt and pepper to taste
– 2 boiled eggs, sliced (optional garnish)
– Lemon or calamansi wedges (for serving)
– Green onions, chopped (for garnish)
### **Instructions**
#### **1. Prepare the Noodles**
– Soak the **pancit bihon noodles** in warm water for about 20 minutes, or until they’re softened. Drain and set aside. If you’re using another type of rice noodle, follow the package instructions.
#### **2. Cook the Beef**
– Heat a large skillet or wok over medium-high heat and add **1 tablespoon of vegetable oil**. Once the oil is hot, add the thinly sliced **beef** and cook for about 3-4 minutes until the beef is browned and cooked through. Remove the beef from the pan and set it aside.
#### **3. Sauté the Vegetables**
– In the same pan, add the remaining **1 tablespoon of vegetable oil**. Sauté the **onion** and **garlic** until fragrant and the onions are translucent, about 2 minutes.
– Add the **carrot**, **snow peas (or green beans)**, and **red bell pepper**. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp. You want the vegetables to retain their color and crunch, adding texture to the dish.
**4. Combine the Beef and Noodles**
– Return the cooked **beef** to the pan with the vegetables and mix everything together.
– Add the soaked **noodles** to the pan, followed by the **soy sauce**, **oyster sauce**, and **fish sauce** (if using). Toss everything gently to combine, making sure the noodles are coated in the savory sauce.
– Pour in the **beef broth** or water to help the noodles cook and absorb the flavors. Stir the mixture occasionally, and cook for about 5-7 minutes until the noodles have softened and the broth is mostly absorbed.
– Add the **shredded cabbage** and toss it into the mixture. Cook for an additional 1-2 minutes until the cabbage wilts down but still retains a bit of crunch.
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