This is one of the popular Filipino recipes called Nilagang Baka (literally translates to “boiled beef”). Traditionally, the beef and veggies are simmered in an hour or so, but this can be done quickly. The quickest way to enjoy this soup is to cut the beef and veggies smaller. This turned out pretty delicious and so perfect with a cup or two of white rice.
If you know me well, you know I can do meal planning for the whole day. Even I have other work to do, or my mind is very busy with something else, I could still a space for meal planning.
It was a not-so-busy day at work and I had all day for meal planning for the entire week. I have listed down all the ingredients I needed to buy. On my way home, ready to pass by the grocery store, I’ve thought of a different meal to prepare for dinner – this quick and easy nilagang baka, which is kind of Filipino beef soup. What happened to the plan? Scheduled for another time. 😀
I have posted a recipe of this before using a pressure cooker, but I want something else that’s faster than the pressure cooker. I know that the traditional way of cooking this is by using a large cut of meat (yeah, 1.5 inch cube is large for me) and boil until tender for about an hour or so. I don’t think I can wait that long. Cooking after doing the groceries on a work day? I think that’s too exhausting. So I’ve thought of making everything smaller – from the cut of beef to the veggies. Instead of using a larger cut of veggies, I cut them smaller and even used corn kernels instead of corn on the cob. This resulted in about 20 minutes meal (cutting of beef and veggies not included, but you know you can buy pre-cut beef & veggies if you’d like).
I am very much delighted to share this with my friends at Fiesta Friday # 183. Our hosts this week are Sarah and Shinta. Thanks ladies and Angie.
Nilagang Baka (Filipino Beef Soup) - The quick and easy way
Ingredients:
- cooking oil
- 3/4 cup ripe tomatoes, sliced
- 3/4 cup onion, sliced
- 2 tbsp ginger, chopped
- 250g beef, cut into small cubes (about 3/4 inch)
- 1 cup sweet potatoes, cut into cubes (about 3/4 inch)
- 2 long green chili
- 1 cup whole kernel corn, drained
- 3 handfuls of spinach
- 1 1/2 – 2 beef cubes*
- 3-4 cups (750 ml – 1 liter water)*
- Salt & pepper, to taste
- Fish sauce, optional
Instructions:
- In a large pot over medium-high heat, add in cooking oil until hot.
- Add in onions and tomatoes. Cook for 5 minutes.
- Add in ginger and beef cubes (start with 1 cube, then you can add more later)
- Add in beef and cook until no longer pink.
- Add sweet potatoes, green chili and 3 cups water. Cook for 10-15 minutes or until tender. (The time sweet potatoes are cooked, the beef will be cooked as well if you get a tender cut of beef)
- Do a taste test and check if the water is enough for you. Add a half or another whole beef cube and water, if necessary. Also, it’s time to season your soup with salt and pepper.
- Add corn kernels and cook for about 2 minutes.
- Turn off the heat and add spinach and put the lid on until the spinach is wilted.
- Serve while hot with fish sauce or with freshly squeezed lime/lemon/calamansi.
Note: Depending on your liking, you can control how many beef cubes you’d like or how many ml water. You can also use beef broth instead of beef cubes and water.
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