Binagoongang Baka
This dish is a beef version of the popular pork dish called binagoongang baboy or pork with shrimp paste.
Servings: 8 Servings
Calories: 405kcal
Ingredients
- 1 kilo beef cut into strips
- 1 head garlic peeled and crushed
- 2 cups coconut milk
- 1 pc red onion chopped
- 2 tsp. ground pepper
- 2 to 3 Tbsp. shrimp paste or bagoong alamang
- 1 pc laurel leaf
- 1 Tbsp sugar
- 2 pcs green chili pepper sliced
Instructions
How to Cook Binagoongang Baka:
- In a medium size pan, saute garlic and onion until cooked then add the beef strips and saute for at least 30 seconds.
- Then pour 1 to 2 cups water, laurel leaf, pepper and simmer until the beef is tender.
- Let the liquid evaporate until the beef strips is almost dry.
- Then add the shrimp paste, coconut milk and sugar.
- Cover and simmer in low fire. Mix or stir for a few seconds and let it simmer again.
- Taste and if the dish is too salty, put a little more sugar to balance the taste. Then add the green chili peppers
- If the viscosity of the sauce is already thick, remove from fire and serve.
Notes
Cooking Tips of Binagoongang Baka Recipe:
- Choosing the Right Beef - Select beef cuts that are suitable for long, slow cooking, such as chuck or brisket. These cuts have enough fat and connective tissue to become tender and flavorful when cooked low and slow.
- Properly Browning the Beef - Ensure the pan is hot before adding the beef strips to achieve a good sear. Do not overcrowd the pan to allow the beef to brown evenly. This step adds depth of flavor to the dish.
- Balancing the Flavors - Adjust the amount of shrimp paste and sugar to achieve the right balance of salty and sweet flavors. Taste the dish as you cook and make adjustments accordingly. This ensures that your Binagoongang Baka has a well-rounded and delicious taste.