900grams2 pounds beef flank, cut into 1-inch cubes
1piecewhite onionquartered
4clovesgarlicsmashed
3piecesbay leaves
1teaspoonground black pepper
2teaspoonssalt
FOR THE BEEF:
1tablespoonscanola oil
1pieceonionchopped
4clovesgarlicminced
1thumb-size gingerminced
1cupbeef brothfrom cooking the beef
¼cupsoy sauce
¼cupbrown sugar
2piecesstar anise
salt and pepper to taste
FOR THE FRIED RICE:
¼cupcanola oil
4cupsday-oldcold cooked rice
6clovesgarlicpeeled and minced
2pieceslarge egg
TOPPINGS and CONDIMENTS (optional):
chili garlic
juice from fresh calamnsi or lemon
green onionschopped (for garnish)
Instructions
MAKE THE BROTH. Place the beef in a pot and add water, making sure all the meat are submerged. Boil for about 10 minutes while skimming the scum that floats on top. When meat is no longer red discard the water, rinse the beef and the pot to remove all traces of scum. Replace the beef and cover with water once more. Add the garlic, onions, bay leaves, salt, and pepper. Bring to a boil again then lower heat, cover, and simmer for about 1 1/2 to 2 hours, or until meat are tender. Remove the meat from broth and keep the broth on low heat.
MAKE THE BEEF. In a shallow pan over medium heat, heat 1 tablespoon of oil. Saute the onions, minced garlic and minced ginger. Add the cooked beef until lighltly browned, about 2-3 minutes. Add the beef broth, sugar, soy sauce and star anise. Stir until sugar is dissolved. Simmer the mixture until liquid has reduced, about 8-10 minutes. Taste and add salt and pepper as necessary.
FOR THE FRIED RICE. Break cold rice to separate the grains. Heat the oil in a wide pan over medium heat. Add the minced garlic, stirring occasionally, until golden brown. Transfer the garlic bits on a plate lined with paper towels. Set aside.In a small bowl, beat 2 eggs and cook scrambled eggs on the same pan. Set aside.Add more oil into the pan, as necessary. Add the rice and separate the grains while spreading the rice on the surface of the pan until heated through. Add the garlic bits and scrambled egg. Mix and evenly distribute them into the rice. Season with salt and pepper to taste.
ASSEMBLY. Get three bowls. Ladle broth into the first bowl, the beef on the second bowl, and the fried rice on the third bowl. Garnish each bowl with spring onions and serve with chili garlic with calamansi or lemon.