Get ready to transform your dinner routine with the ultimate comfort food: beef pares! This beloved Filipino dish—tender beef simmered in a sweet-savory sauce—is about to become your new weeknight hero. Whether you’re craving something quick, cozy, or packed with flavor, we’ve gathered 31 mouthwatering variations that will have you running to the kitchen. Let’s dive in and find your perfect match!
Classic Beef Pares with Garlic Rice
Elegant yet deeply comforting, Classic Beef Pares with Garlic Rice is a Filipino-inspired dish that masterfully balances savory, sweet, and aromatic notes, transforming humble ingredients into a soul-satisfying meal perfect for any weeknight. This one-pot wonder features tender beef simmered in a rich, spiced broth, served alongside fragrant garlic rice that soaks up every last drop of flavor. It’s a culinary embrace that feels both familiar and excitingly new.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 6 cloves garlic, minced
– 1-inch piece ginger, peeled and minced
– 4 cups beef broth
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 star anise pods
– 1 tsp black peppercorns
– 2 bay leaves
– 2 cups jasmine rice, rinsed
– 3 cups water
– 4 tbsp unsalted butter
– 6 cloves garlic, minced (for rice)
– 2 green onions, thinly sliced (for garnish)
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels to ensure a proper sear.
2. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear until deeply browned on all sides, about 3-4 minutes per side; transfer seared beef to a plate.
4. In the same pot, add the finely chopped yellow onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
5. Add 6 cloves minced garlic and the minced ginger, cooking until fragrant, about 1 minute.
6. Return the seared beef and any accumulated juices to the pot.
7. Pour in 4 cups beef broth and 1/2 cup soy sauce, then stir in 1/4 cup brown sugar, 2 star anise pods, 1 tsp black peppercorns, and 2 bay leaves.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 1 hour and 15 minutes, or until the beef is fork-tender.
9. While the beef simmers, prepare the garlic rice: melt 4 tbsp unsalted butter in a medium saucepan over medium heat.
10. Add 6 cloves minced garlic (for rice) and cook, stirring constantly, until fragrant and just beginning to turn golden, about 1-2 minutes.
11. Add 2 cups rinsed jasmine rice to the saucepan and stir to coat each grain thoroughly in the garlic butter.
12. Pour in 3 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes; remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
13. After the beef has simmered for 1 hour and 15 minutes, uncover the pot and increase the heat to medium to reduce the sauce slightly, about 10-15 minutes, until it coats the back of a spoon.
14. Discard the star anise pods and bay leaves from the beef mixture.
15. To serve, divide the garlic rice among four bowls, top generously with the beef pares and sauce, and garnish with thinly sliced green onions.
Just as the beef yields to the slightest pressure, the rice offers a subtle, aromatic crunch from the perfectly toasted garlic. The resulting broth is a glossy, deeply savory elixir that clings to each grain. For a creative twist, serve it in shallow bowls with a side of crispy fried garlic chips or a soft-boiled egg to add another layer of texture and richness.
Spicy Beef Pares with Chili Oil
Elegant yet deeply comforting, Spicy Beef Pares with Chili Oil transforms humble beef into a rich, aromatic stew, where tender meat simmers in a savory-sweet broth before being crowned with a vibrant, fiery oil. This Filipino-inspired dish masterfully balances heat, sweetness, and umami, creating a complex flavor profile that is both warming and utterly satisfying. Perfect for a cozy evening, it promises a culinary adventure in every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 inch fresh ginger, peeled and minced
– 4 cups beef broth
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 star anise pods
– 1 tsp black peppercorns
– 1/2 cup chili oil
– 2 green onions, thinly sliced
– Cooked white rice, for serving
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a better sear.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 8-10 minutes total per batch; transfer seared beef to a plate.
4. Reduce heat to medium and add the chopped onion to the pot; cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
6. Return all seared beef and any accumulated juices to the pot.
7. Pour in the beef broth and soy sauce, then stir in the brown sugar, star anise pods, and black peppercorns.
8. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer, cover, and cook until the beef is fork-tender, about 2 hours, checking occasionally to ensure a gentle bubble.
9. Once the beef is tender, uncover the pot and simmer for an additional 15 minutes to slightly reduce the broth.
10. Remove and discard the star anise pods from the pot.
11. Ladle the beef pares into serving bowls over cooked white rice.
12. Drizzle 2 tablespoons of chili oil over each serving, then garnish with sliced green onions.
13. Serve immediately while hot.
Nothing compares to the tender, melt-in-your-mouth texture of the slow-braised beef, which beautifully absorbs the savory-sweet broth. The chili oil adds a glossy, aromatic heat that cuts through the richness, creating a dynamic contrast in every bite. For a creative twist, serve it alongside a crisp cucumber salad or with a soft-boiled egg to add another layer of texture and flavor.
Slow-Cooked Beef Pares Stew
Warm, tender, and deeply comforting, this Slow-Cooked Beef Pares Stew transforms humble ingredients into a soul-satisfying meal, where beef simmers until it falls apart in a rich, savory-sweet broth. Inspired by the beloved Filipino street food, it’s a dish that promises to fill your home with inviting aromas and your bowl with hearty warmth. Perfect for a cozy dinner, it pairs effortlessly with steamed rice to soak up every flavorful drop.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 4 cups beef broth
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 star anise pods
– 1 cinnamon stick
– 2 bay leaves
– 1/2 tsp black pepper
– 2 carrots, sliced into 1/2-inch rounds
– 2 potatoes, peeled and cubed into 1-inch pieces
– 2 tbsp cornstarch mixed with 2 tbsp water
– 2 green onions, sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat 2 lbs beef chuck cubes dry with paper towels to ensure a good sear, then add to the pot in a single layer without overcrowding.
3. Sear the beef for 3–4 minutes per side until deeply browned on all sides, working in batches if necessary to avoid steaming.
4. Transfer the seared beef to a plate and set aside, leaving any drippings in the pot.
5. Reduce heat to medium and add 1 large diced onion, cooking for 5 minutes until softened and translucent.
6. Add 4 cloves minced garlic and 1 tbsp minced ginger, stirring for 1 minute until fragrant.
7. Pour in 4 cups beef broth and 1/2 cup soy sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Stir in 1/4 cup brown sugar, 2 star anise pods, 1 cinnamon stick, 2 bay leaves, and 1/2 tsp black pepper until combined.
9. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a gentle boil.
10. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is fork-tender.
11. Add 2 sliced carrots and 2 cubed potatoes, submerging them in the liquid, then cover and simmer for an additional 30 minutes until the vegetables are tender.
12. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water until smooth to create a slurry.
13. Stir the slurry into the stew and simmer uncovered for 5–10 minutes, until the broth thickens to a glossy, coating consistency.
14. Remove from heat and discard the star anise, cinnamon stick, and bay leaves.
15. Garnish with 2 sliced green onions before serving.
Keenly balanced, the stew offers melt-in-your-mouth beef against tender carrots and potatoes, all enveloped in a velvety sauce with hints of anise and cinnamon. For a creative twist, serve it over garlic fried rice or with a side of crusty bread to mop up the rich broth, making each bite a comforting delight.
Sweet-Soy Glazed Beef Pares
Nestled in the heart of Filipino comfort food, Sweet-Soy Glazed Beef Pares offers a symphony of savory, sweet, and tender flavors that transforms a simple beef stew into an unforgettable meal. This dish, with its rich, glossy sauce and fall-apart meat, is a testament to the beauty of slow-cooked simplicity, perfect for a cozy family dinner or an impressive gathering with friends. Its aromatic blend of garlic, ginger, and soy creates a deeply satisfying experience that lingers long after the last bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 star anise pod
– 1 bay leaf
– 4 cups water
– 2 tbsp cornstarch mixed with 2 tbsp water
– 2 green onions, thinly sliced for garnish
Instructions
1. Pat the beef cubes dry with paper towels to ensure a proper sear, which locks in juices and enhances flavor.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate and set aside, leaving any rendered fat in the pot.
5. Reduce the heat to medium and add the chopped onion to the pot, sautéing for 5 minutes until softened and translucent.
6. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant to release their aromatic oils.
7. Pour in the soy sauce, brown sugar, and rice vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
8. Return the seared beef to the pot along with any accumulated juices, then add the star anise, bay leaf, and water, ensuring the beef is fully submerged.
9. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer, cover, and cook for 2 hours until the beef is fork-tender, checking occasionally to maintain a gentle bubble.
10. After 2 hours, remove the lid and skim off any excess fat from the surface for a cleaner sauce.
11. In a small bowl, whisk the cornstarch and water slurry until smooth, then gradually stir it into the simmering stew to thicken the sauce, cooking for 5 minutes until glossy and slightly reduced.
12. Discard the star anise and bay leaf, then taste and adjust seasoning if needed, though the soy sauce and sugar typically provide balanced flavor without extra salt.
13. Ladle the hot pares into bowls and garnish with sliced green onions for a fresh, colorful finish.
Kissed by the slow simmer, the beef becomes impossibly tender, shredding effortlessly with a fork amidst a velvety, sweet-soy glaze that clings to each piece. For a creative twist, serve it over a bed of garlic fried rice or with a side of steamed bok choy to soak up the rich sauce, making every bite a harmonious blend of savory depth and subtle sweetness.
Beef Pares with Star Anise and Ginger
Aromatic and deeply comforting, this Beef Pares with Star Anise and Ginger transforms humble ingredients into a soul-warming Filipino classic, where tender beef simmers in a rich, spiced broth until it falls apart with a gentle nudge of your fork. Infused with the warm, licorice-like notes of star anise and the bright, spicy kick of fresh ginger, this one-pot wonder is the epitome of home-cooked elegance, perfect for a cozy family dinner or an impressive meal for guests.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 6 cloves garlic, minced
– 3-inch piece fresh ginger, peeled and sliced into thin coins
– 4 whole star anise pods
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 6 cups beef broth
– 2 bay leaves
– 1 tsp freshly ground black pepper
– 2 tbsp cornstarch
– 2 tbsp cold water
– 3 green onions, thinly sliced for garnish
– Cooked white rice, for serving
Instructions
1. Pat the beef cubes completely dry with paper towels to ensure a proper sear.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the beef cubes for 3-4 minutes per side until deeply browned on all edges; transfer seared beef to a clean plate.
4. Reduce the heat to medium and add the chopped onion to the pot; sauté for 5 minutes until softened and translucent.
5. Add the minced garlic, ginger coins, and star anise pods; cook for 1 minute until fragrant.
6. Stir in the soy sauce and brown sugar, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7. Return all seared beef and any accumulated juices to the pot.
8. Pour in the beef broth and add the bay leaves and black pepper; the liquid should just cover the beef.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 2 hours, stirring occasionally.
10. After 2 hours, check the beef for tenderness; it should shred easily with a fork. If not, continue simmering for up to 30 more minutes.
11. In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
12. Remove and discard the star anise pods and bay leaves from the pot.
13. While stirring the simmering broth constantly, slowly drizzle in the cornstarch slurry to thicken the sauce to a glossy, gravy-like consistency, about 2 minutes.
14. Remove the pot from the heat and let the pares rest for 5 minutes before serving.
15. Ladle the beef and sauce over bowls of hot white rice and garnish generously with sliced green onions.
Complex and deeply savory, the finished dish boasts melt-in-your-mouth beef enveloped in a glossy, aromatic sauce that clings perfectly to each grain of rice. For a creative twist, serve the pares alongside a crisp, tangy cucumber salad or top with a soft-boiled egg to add a layer of creamy richness to the hearty broth.
Beef Pares Tacos with Red Onion Relish
Warm, savory aromas of slow-cooked beef and aromatic spices fill the kitchen, promising a comforting yet sophisticated meal. This fusion dish marries the rich, tender essence of Filipino-style braised beef with the playful, handheld appeal of a taco, all brightened by a crisp, tangy red onion relish. It’s a delightful cross-cultural creation perfect for a cozy dinner or an impressive casual gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tsp black peppercorns
– 2 bay leaves
– 4 cups water
– 8 small corn tortillas
– 1 large red onion, thinly sliced
– 1/4 cup white vinegar
– 1 tbsp granulated sugar
– 1/2 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat 2 lbs beef chuck roast cubes dry with paper towels, then add to the pot in a single layer without crowding, searing for 4-5 minutes per side until deeply browned.
3. Transfer the seared beef to a plate, then reduce heat to medium and add 1 large diced yellow onion, cooking for 5 minutes until softened.
4. Add 4 cloves minced garlic and 1 tbsp minced ginger, stirring for 1 minute until fragrant.
5. Return the beef to the pot, then pour in 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp black peppercorns, 2 bay leaves, and 4 cups water, scraping up any browned bits from the bottom.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
7. While the beef cooks, combine 1 large thinly sliced red onion, 1/4 cup white vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt in a bowl, tossing to coat and letting it marinate for at least 30 minutes to pickle slightly.
8. After 2 hours, uncover the pot, increase heat to medium, and simmer for 20-30 minutes until the sauce reduces to a thick glaze, stirring occasionally.
9. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Drain the red onion relish, then stir in 1/4 cup chopped fresh cilantro.
11. To assemble, place a generous spoonful of the glazed beef onto each warm tortilla, top with a tablespoon of the red onion relish, and serve immediately.
Melt-in-your-mouth beef, infused with soy and spices, contrasts beautifully with the crisp, vinegary bite of the relish, all wrapped in a soft, warm tortilla. For a creative twist, serve these tacos with a side of steamed jasmine rice or garnish with extra cilantro and a squeeze of lime to enhance the bright, savory flavors.
Tamarind-Infused Beef Pares Curry
Heralding a symphony of sweet, sour, and savory, this Tamarind-Infused Beef Pares Curry is a masterful blend of Filipino comfort and gourmet intrigue. The rich, slow-cooked beef yields to a deeply complex sauce, where the bright tang of tamarind elegantly balances the warmth of aromatic spices, creating a dish that is both soul-satisfying and sophisticated.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp tamarind paste
– 4 cups beef broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tsp ground black pepper
– 2 bay leaves
– 1 tsp annatto powder (optional, for color)
– Cooked white rice, for serving
– 2 green onions, thinly sliced, for garnish
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels to ensure a proper sear.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the beef cubes for 3-4 minutes per side until a deep brown crust forms on all sides; transfer seared beef to a plate.
4. Reduce the heat to medium and add the finely diced yellow onion to the pot; sauté for 5-7 minutes until translucent and softened.
5. Add the minced garlic and grated fresh ginger to the pot; sauté for 1 minute until fragrant, being careful not to let the garlic burn.
6. Stir in the tamarind paste, coating the onion mixture, and cook for 1 minute to bloom its flavor.
7. Pour in the beef broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot for added depth.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the fish sauce, brown sugar, ground black pepper, bay leaves, and annatto powder (if using) to the pot; stir to combine.
10. Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a bare simmer.
11. Cover the pot with a lid slightly ajar and simmer for 2 to 2.5 hours, until the beef is fork-tender and easily shreds.
12. Once the beef is tender, use a spoon to skim off any excess fat from the surface of the sauce for a cleaner finish.
13. Remove and discard the bay leaves from the pot.
14. Taste the sauce and adjust seasoning if necessary; if a thicker consistency is desired, simmer uncovered for an additional 10-15 minutes.
15. Serve the curry hot over a bed of cooked white rice.
16. Garnish each serving with thinly sliced green onions.
Luxuriously tender, the beef practically melts against the vibrant, glossy sauce that clings perfectly to each grain of rice. The tamarind’s sharp acidity cuts through the richness, leaving a clean, lingering finish that invites another bite. For a stunning presentation, serve in shallow bowls with a side of crispy garlic chips or a simple cucumber salad to refresh the palate between servings.
Beef Pares Noodle Soup
Picture a steaming bowl that marries the soulful depth of Filipino beef pares with the comforting embrace of noodle soup, creating a dish that feels both familiar and excitingly new. This Beef Pares Noodle Soup transforms humble ingredients into a rich, aromatic broth, tender beef, and springy noodles, perfect for a cozy weeknight dinner or a satisfying weekend project.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 8 cups water
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 (3-inch) piece ginger, sliced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp black peppercorns
- 2 star anise pods
- 8 oz dried rice noodles
- 4 green onions, thinly sliced
- 1 tbsp vegetable oil
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add 2 lbs beef chuck roast cubes and sear until browned on all sides, 8-10 minutes total, working in batches if needed to avoid crowding.
- Add 1 large chopped yellow onion, 6 minced garlic cloves, and 1 sliced ginger piece to the pot; sauté until fragrant, about 3 minutes.
- Pour in 8 cups water, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp fish sauce, 1 tsp black peppercorns, and 2 star anise pods, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
- While the broth simmers, soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
- After 2 hours, remove the star anise pods and ginger slices from the broth with a slotted spoon.
- Add the drained rice noodles to the pot and cook for 5 minutes until tender.
- Ladle the soup into bowls and garnish with 4 thinly sliced green onions.
Silky rice noodles soak up the deeply savory, anise-kissed broth, while the beef shreds effortlessly with each spoonful. For a creative twist, top with a soft-boiled egg or serve alongside a crisp green salad to balance the richness.
Grilled Beef Pares Skewers
Meticulously crafted and deeply satisfying, Grilled Beef Pares Skewers offer a symphony of sweet, savory, and smoky flavors, transforming humble ingredients into an elegant, shareable feast perfect for gatherings or a special weeknight dinner. This recipe balances a rich, aromatic marinade with the simple, primal pleasure of grilling, resulting in tender, caramelized morsels that are impossible to resist. It’s a dish that feels both celebratory and comforting, a true crowd-pleaser with minimal fuss.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs beef sirloin, cut into 1-inch cubes
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 3 tbsp rice vinegar
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 4 green onions, sliced (for garnish)
Instructions
1. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 3 tbsp rice vinegar, 4 cloves of minced garlic, 1 tbsp of grated ginger, and 1/4 tsp black pepper until the sugar is fully dissolved.
2. Add 1.5 lbs of beef cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
3. While the beef marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
5. Thread the marinated beef cubes onto the soaked skewers, leaving a small space between each piece to ensure even cooking.
6. Lightly brush the grill grates with 2 tbsp of vegetable oil to prevent sticking.
7. Place the skewers on the preheated grill. Cook for 3-4 minutes, then rotate them 90 degrees to create attractive grill marks.
8. Flip the skewers and cook for an additional 3-4 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare or 145°F for medium, checking with an instant-read thermometer.
9. Transfer the grilled skewers to a clean platter and let them rest for 5 minutes; this allows the juices to redistribute, ensuring maximum tenderness.
10. Garnish the skewers with sliced green onions before serving.
Keenly balanced, the skewers boast a tender, juicy interior with a delightfully charred, caramelized crust from the sugar in the marinade. The flavor profile is a harmonious blend of umami-rich soy, subtle sweetness, and a bright hint of ginger and garlic. For a creative presentation, serve them over a bed of steamed jasmine rice drizzled with the reduced marinade or alongside a crisp, tangy cucumber salad to cut through the richness.
Beef Pares Pancit Canton
Oozing with savory depth and satisfying textures, Beef Pares Pancit Canton is a Filipino-Chinese fusion dish that marries tender braised beef with springy egg noodles in a rich, aromatic broth. This comforting one-bowl meal balances sweet, salty, and umami notes, making it a perfect weeknight dinner or casual gathering centerpiece. Its hearty yet refined profile invites both novice cooks and seasoned food enthusiasts to savor each flavorful bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 8 oz pancit canton (dried egg noodles)
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 2 tbsp vegetable oil
– 4 cups beef broth
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp fish sauce
– 1 star anise pod
– 2 bay leaves
– 1/2 tsp black pepper
– 4 cups water
– 2 green onions, sliced
– 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat the 1.5 lbs beef chuck cubes dry with paper towels to ensure proper browning, then add to the pot in a single layer without overcrowding.
3. Sear the beef for 3-4 minutes per side until deeply browned on all sides, working in batches if necessary to avoid steaming.
4. Remove the beef and set aside, then add 1 chopped onion and 4 minced garlic cloves to the pot, sautéing for 3 minutes until fragrant and softened.
5. Return the beef to the pot along with 4 cups beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp fish sauce, 1 star anise pod, 2 bay leaves, and 1/2 tsp black pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes until the beef is fork-tender.
7. While the beef simmers, bring 4 cups water to a rolling boil in a separate pot and cook 8 oz pancit canton noodles for 3-4 minutes until al dente, then drain and rinse under cold water to stop cooking.
8. After the beef has simmered, remove the star anise and bay leaves, then stir in the cornstarch slurry to thicken the sauce to a glossy consistency that coats the back of a spoon.
9. Add the cooked noodles to the beef mixture, tossing gently to combine and heat through for 2 minutes.
10. Garnish with 2 sliced green onions and serve immediately.
Comforting and complex, the tender beef shreds effortlessly against the springy noodles, while the glossy sauce clings to each strand with its balanced sweet-salty richness. For a creative twist, top with a soft-boiled egg or serve alongside pickled vegetables to cut through the dish’s hearty warmth.
Beef Pares Risotto
Zestfully blending the rich traditions of Filipino comfort food with Italian culinary finesse, this Beef Pares Risotto transforms humble ingredients into an elegant, soul-warming dish. Imagine tender, slow-braised beef infused with star anise and garlic, its savory-sweet essence melding perfectly with creamy, al dente arborio rice. It’s a sophisticated yet deeply satisfying fusion that promises to become a cherished centerpiece at your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1 star anise pod
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 4 cups beef broth
– 1.5 cups arborio rice
– 1/2 cup dry white wine
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped scallions
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a proper sear.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 8–10 minutes total; work in batches if needed to avoid overcrowding.
4. Transfer the seared beef to a plate, leaving any rendered fat in the pot.
5. Reduce the heat to medium and add the diced onion, cooking until translucent and softened, about 5 minutes.
6. Stir in the minced garlic and star anise pod, cooking until fragrant, 1 minute.
7. Return the beef to the pot, then add the soy sauce, brown sugar, and 2 cups of beef broth, scraping up any browned bits from the bottom.
8. Bring to a simmer, then cover and reduce heat to low, braising until the beef is fork-tender, about 45 minutes.
9. Remove the star anise pod and discard it.
10. In a separate large saucepan, bring the remaining 2 cups of beef broth to a gentle simmer over medium heat, then reduce to low to keep warm.
11. Add the arborio rice to the Dutch oven with the beef and stir to coat in the braising liquid, toasting for 2 minutes.
12. Pour in the white wine, stirring constantly until fully absorbed, about 3 minutes.
13. Add the warm beef broth 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, 20–25 minutes total.
14. Remove from heat and stir in the unsalted butter and grated Parmesan cheese until fully incorporated and glossy.
15. Garnish with chopped scallions before serving.
Perfectly balanced, this risotto boasts a luxuriously creamy texture punctuated by tender shreds of beef, with subtle anise notes enhancing the savory depth. For a creative twist, top each serving with a fried egg or serve alongside a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness.
Filipino Beef Pares Empanadas
Elegantly bridging the vibrant street food culture of the Philippines with the comforting familiarity of handheld pies, this recipe transforms the beloved savory stew into a portable, golden-brown delight. Each flaky empanada encases a rich, aromatic filling of tender beef simmered in a sweet and savory glaze, creating a perfect balance of textures and flavors that is both sophisticated and deeply satisfying.
Serving: 12 | Pre Time: 40 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1/2-inch cubes
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 6 cloves garlic, minced
– 1 medium yellow onion, diced
– 2 tbsp vegetable oil
– 1 cup beef broth
– 2 star anise pods
– 1/2 tsp black pepper
– 1 package (14 oz) refrigerated pie crusts (2 crusts)
– 1 large egg
– 1 tbsp water
Instructions
1. In a large bowl, combine the beef chuck cubes, soy sauce, and brown sugar, stirring until the beef is evenly coated, then let it marinate at room temperature for 15 minutes.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the diced onion to the pot and sauté, stirring frequently, until translucent and soft, about 5 minutes.
4. Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute.
5. Add the marinated beef and any remaining marinade to the pot, searing the pieces until browned on all sides, approximately 8 minutes.
6. Pour in the beef broth, then add the star anise pods and black pepper, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the beef is fork-tender, about 1 hour and 15 minutes.
8. Uncover the pot, increase the heat to medium, and cook, stirring occasionally, until the liquid reduces to a thick, glossy glaze that coats the beef, about 10 minutes; discard the star anise pods and let the filling cool completely to room temperature, which prevents the pastry from becoming soggy.
9. Preheat your oven to 375°F and line two baking sheets with parchment paper.
10. Unroll the pie crusts on a lightly floured surface and, using a 4-inch round cutter, cut out 12 circles from each crust, re-rolling the scraps as needed.
11. In a small bowl, whisk together the egg and 1 tbsp of water to create an egg wash.
12. Place 2 tbsp of the cooled beef filling in the center of each dough circle.
13. Brush the edges of the dough circles lightly with the egg wash, which helps seal the empanadas.
14. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly together with your fingers.
15. Crimp the sealed edges with the tines of a fork to ensure they are fully closed, preventing leaks during baking.
16. Arrange the empanadas on the prepared baking sheets, leaving about 1 inch of space between each.
17. Brush the tops of the empanadas lightly with the remaining egg wash for a golden finish.
18. Bake in the preheated oven until the pastry is puffed and deep golden brown, 20 to 25 minutes, rotating the sheets halfway through for even browning.
19. Transfer the empanadas to a wire rack and let them cool for 5 minutes before serving.
Resulting in a delightful contrast, the flaky, buttery crust gives way to the succulent, deeply flavored beef filling, with hints of star anise and garlic lingering on the palate. For a creative twist, serve them warm with a side of spicy vinegar dipping sauce or alongside a simple green salad to balance the richness, making them ideal for gatherings or a comforting weeknight meal.
Ginger Beef Pares Meatballs
Offering a sophisticated twist on a beloved Filipino street food, these Ginger Beef Pares Meatballs transform humble ingredients into an elegant, aromatic dish. The tender meatballs, simmered in a rich, ginger-infused broth, deliver a comforting warmth perfect for cozy evenings, while the subtle sweetness and savory depth create a harmonious balance that feels both familiar and refined.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound ground beef (80% lean)
– 1/2 cup breadcrumbs
– 1 large egg
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 3-inch piece fresh ginger, peeled and thinly sliced
– 4 cups beef broth
– 1/4 cup brown sugar
– 2 tablespoons oyster sauce
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 green onions, thinly sliced
Instructions
1. In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, soy sauce, salt, and black pepper until evenly mixed.
2. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined tray; chilling for 10 minutes helps them hold their shape during cooking.
3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add meatballs in a single layer, cooking for 3–4 minutes per side until browned on all sides; work in batches to avoid overcrowding for even browning.
5. Transfer browned meatballs to a plate, then reduce heat to medium and add diced onion and ginger slices to the skillet.
6. Sauté for 5 minutes until onions are translucent and fragrant, stirring occasionally to prevent burning.
7. Pour in beef broth, brown sugar, and oyster sauce, scraping up any browned bits from the bottom of the skillet to enhance flavor.
8. Return meatballs to the skillet, bringing the liquid to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. In a small bowl, whisk cornstarch and water into a smooth slurry to thicken the sauce without lumps.
10. Stir the slurry into the simmering broth, cooking for 2–3 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
11. Remove from heat and garnish with sliced green onions just before serving.
The meatballs emerge tender and juicy, infused with the aromatic warmth of ginger and a savory-sweet sauce that clings beautifully to each bite. For a creative presentation, serve them over steamed jasmine rice with a side of pickled vegetables to cut through the richness, making this dish ideal for both casual dinners and elegant gatherings.
Beef Pares with Caramelized Onions
Crafted with care and patience, Beef Pares with Caramelized Onions is a comforting Filipino-inspired stew that transforms humble ingredients into a deeply satisfying meal. This dish features tender beef simmered in a savory-sweet broth, crowned with richly browned onions that melt into the sauce, creating layers of flavor perfect for a cozy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 4 cups beef broth
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1 tbsp minced garlic
– 2 large yellow onions, thinly sliced
– 1 tbsp cornstarch mixed with 2 tbsp water
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef cubes dry with paper towels to ensure a proper sear, then add them to the pot in a single layer without overcrowding.
3. Sear the beef for 4-5 minutes per side until deeply browned on all edges, working in batches if necessary to avoid steaming.
4. Return all beef to the pot and add the minced garlic, cooking for 1 minute until fragrant.
5. Pour in the beef broth, soy sauce, and brown sugar, stirring to combine and dissolve the sugar.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes until the beef is fork-tender.
7. While the beef simmers, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-low heat.
8. Add the thinly sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until they turn a deep golden brown and caramelize fully.
9. After the beef has simmered for 60 minutes, stir in the cornstarch slurry and black pepper, cooking for 3-4 minutes until the sauce thickens slightly.
10. Gently fold the caramelized onions into the beef mixture, heating through for 2 minutes to blend the flavors.
Succulent and aromatic, this dish offers tender beef in a glossy, umami-rich sauce with sweet onion notes. Serve it over steamed jasmine rice to soak up every drop, or pair it with crusty bread for a hearty twist that highlights its comforting warmth.
Beef Pares Fried Rice
Offering a comforting fusion of Filipino and Chinese culinary traditions, Beef Pares Fried Rice transforms leftover rice into a savory masterpiece. This dish artfully combines tender braised beef with aromatic fried rice, creating a hearty meal that satisfies both the palate and the soul. Its rich flavors and satisfying textures make it an ideal choice for a cozy family dinner or an impressive casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 medium onion, diced
– 3 cups cooked white rice, chilled
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon brown sugar
– 1/2 teaspoon ground black pepper
– 2 cups beef broth
– 2 green onions, thinly sliced
– 2 large eggs
Instructions
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes and sear for 3-4 minutes per side until deeply browned on all surfaces.
3. Add minced garlic and diced onion to the pot, sautéing for 2 minutes until fragrant and translucent.
4. Pour in 2 cups beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar, and 1/2 teaspoon ground black pepper, stirring to combine.
5. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 35 minutes until beef is fork-tender.
6. While beef simmers, heat remaining 1 tablespoon vegetable oil in a large skillet or wok over high heat.
7. Crack 2 large eggs into the hot oil and scramble for 1 minute until just set but still moist.
8. Add 3 cups chilled cooked white rice to the skillet, breaking up any clumps with a spatula.
9. Stir-fry rice mixture for 4-5 minutes until grains are separated and lightly toasted.
10. Transfer cooked beef from Dutch oven to the skillet using a slotted spoon, reserving braising liquid.
11. Pour 1/2 cup reserved braising liquid over the rice mixture, stirring continuously for 2 minutes until fully incorporated.
12. Garnish with thinly sliced green onions and serve immediately.
Hearty and deeply satisfying, this fried rice boasts tender beef that melts in your mouth against perfectly separated, slightly chewy rice grains. The savory-sweet sauce coats each component beautifully, while the scrambled eggs add richness and texture. For an elevated presentation, serve in individual bowls topped with a soft-poached egg and a sprinkle of crispy garlic chips.
Beef Pares Spring Rolls
Crafting a fusion dish that marries the rich, savory essence of Filipino beef pares with the crisp, delicate shell of a spring roll yields an unexpectedly harmonious appetizer. Imagine tender, slow-braised beef, infused with aromatic spices and a hint of sweetness, all encased in a golden, shatteringly crisp wrapper—a perfect bite that bridges comforting stews and elegant finger foods. This recipe transforms those deep, complex flavors into a handheld delight, ideal for sharing or as a sophisticated starter.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 3 tbsp soy sauce
– 2 tbsp oyster sauce
– 1 tbsp brown sugar
– 1 tsp five-spice powder
– 4 cups beef broth
– 2 star anise pods
– 1 package (about 20) spring roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil, for frying
– 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a better sear.
2. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, without overcrowding, for 3-4 minutes per side until deeply browned, working in batches if necessary.
4. Transfer the seared beef to a plate and set aside.
5. In the same pot, add the chopped onion and sauté over medium heat for 5 minutes until softened and translucent.
6. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
7. Return the seared beef to the pot, along with any accumulated juices.
8. Stir in the soy sauce, oyster sauce, brown sugar, and five-spice powder, coating the beef evenly.
9. Pour in the beef broth and add the star anise pods, ensuring the liquid covers the beef.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
11. Remove the beef from the pot using a slotted spoon and let it cool slightly on a cutting board.
12. Shred the beef finely with two forks, discarding any large pieces of fat.
13. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
14. Bring the strained liquid to a simmer over medium heat and whisk in the cornstarch slurry, cooking for 2-3 minutes until thickened into a glossy sauce.
15. Combine the shredded beef with ½ cup of the thickened sauce, mixing well to coat; reserve the remaining sauce for dipping.
16. Lay a spring roll wrapper on a clean surface with one corner pointing toward you, keeping the others covered with a damp towel to prevent drying.
17. Place 2 tablespoons of the beef mixture in the center of the wrapper, shaping it into a log.
18. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
19. Seal the edge with a brush of beaten egg to secure the roll.
20. Repeat with the remaining wrappers and filling, placing the finished rolls on a parchment-lined tray.
21. Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
22. Fry the spring rolls in batches of 4-5, without overcrowding, for 3-4 minutes until golden brown and crisp, turning occasionally for even cooking.
23. Transfer the fried rolls to a wire rack set over a baking sheet to drain excess oil.
24. Serve the spring rolls immediately with the reserved dipping sauce on the side.
Offering a delightful contrast, these spring rolls feature a shatteringly crisp exterior that gives way to the tender, savory-sweet beef filling, enriched with notes of star anise and five-spice. For a creative twist, garnish with thinly sliced scallions or serve alongside a light, tangy slaw to balance the richness, making each bite a harmonious blend of textures and flavors.
Conclusion
Zesty and satisfying, these 31 beef pares recipes offer endless comfort food inspiration. I hope you find a new family favorite to try! Don’t forget to leave a comment telling me which variation you loved most, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
