Beef and Shrimp Stir-Fry is another delicious and tasty recipe! Although beef tenderloin will be best for this recipe, I personally like the chuck steak because it’s got a little bit of fats which makes it not too dry. You just need to make sure that the beef is cut thinly and against the grain so it won’t be chewy. Best served with white rice.
- 1 lb beef, sliced into 1 1/2 to 2-inch strips
- 1/2 lb shrimps, peeled and deveined
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 3 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp garlic powder
- salt and pepper to taste
- 1 cup water
- 1/2 medium-sized red bell pepper, sliced
- 4 pcs medium carrots, sliced
- 2 small heads(about 2-3 cups) broccoli, sliced
- 1/4 lb or (2 cups) mushrooms
- 2 tbsp oil
- In a large pan or wok, heat oil under medium heat,
- Saute garlic and onions.
- Add beef slices and cook til evenly brown.
- Add soy sauce, garlic powder, and water. Cover and simmer for about 10-15 minutes or until beef is tender, stirring occasionally.
- Add shrimps and cook until color turns pink. Add oyster sauce and mix thoroughly.
- Add broccoli, peppers, and mushrooms. Cover and simmer for 5 minutes.
- Lastly, add carrots and continue simmering for anther 3-4 minutes.
- Serve with white rice.
- Enjoy your Beef and Shrimp Stir-fry and don’t forget to share!
Sinigang is a popular Filipino dish. It is a sour tamarind soup that uses either shrimps/prawns, fish, pork and even beef. It is also mixed with vegetables such as string beans, radish, eggplants, pepper and spinach or kangkong. For this recipe, we will be using shrimp as the main ingredient (my favorite!). Sinigang na Hipon or Shrimp Sinigang is great during cold season. Best to eat with white rice.
- 1 lb shrimp (with head)
- 1 clove garlic
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1 bunch water spinach (kangkong)
- 1 cup daikon radish, sliced(the red radish will be fine too-chopped in half)
- 1 cup string beans (sitaw), cut in 2 inch length
- 1 cube shrimp bouillon (optional)
- 1 pack sinigang mix (tamarind soup base mix), about 20 g ounce
- 2 pieces banana pepper (or long green pepper)
- 6 cups water
- 1 1/2 tbsp oil
- In a large pot, heat oil then brown the garlic.
- Add onions and tomatoes and cook just until texture becomes soft.
- Add water. Cover then let it boil.
- Put-in the sinigang mix and shrimp bouillon(optional), mix thoroughly and simmer for 2 minutes.
- Add the string beans and radish. Slightly cover and simmer for another 5 minutes.
- Reduce heat, add the the banana peppers and shrimps, then cook for about 3-5 minutes or until shrimps turn orange/red.
- Season with salt and pepper to taste.
- Add the spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
- Share and Enjoy!
Garlic Shrimp Fried Rice is another great addition to your fried rice recipes. The garlic and shrimp combination is just perfect! Plus rice? Well, that’s a complete meal there!
- 6 cloves garlic, divided
- 1 pound shrimps, peeled and deveined
- 5 cups rice
- 3/4 cups mushrooms
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 4 tablespoons butter, divided
- 1 teaspoon garlic powder
- salt and pepper to taste
- In a pan, add 2 tablespoons butter.
- Brown half of the garlic. Add shrimp and saute for about 2 minutes.
- Add oyster sauce, soy sauce and mushrooms. Stir.
- Add salt and pepper to taste.
- Keep stirring and cook for about 5-7 minutes or until shrimps and mushrooms are cooked. Set aside.
- In the same pan, add the remaining butter and brown the remaining garlic.
- Add rice and cook for about 2-3 minutes. Stir constantly to make sure that the rice is evenly coated with butter.
- Add garlic powder, then salt and pepper to taste. Mix thoroughly and cook for about 5 more minutes.
- Add the cooked shrimps and mushrooms. You can add more salt and pepper according to taste. Mix everything for about 1-2 minutes.
- Remove from pan and serve.
- Share this garlic shrimp fried rice and enjoy!
We love Chinese food. Honey Walnut Shrimp is one of our favorites. It’s that crispy battered shrimp tossed in creamy sauce and topped with candied walnuts. It is easy to make too.. Just be careful not to eat all the candied walnuts while you wait for your shrimps!
- 1 cup white sugar
- 2 cups walnut
- 4 egg whites
- 2/3 cup Mochiko(rice flour)
- 1/4 cup mayonnaise
- 1 pound large shrimp, peeled and deveined
- 2 tbsp honey
- 1 tbsp canned sweetened condensed milk
- 1 cup cooking oil for frying
- Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated. Heat about 2-3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool.
- Whip egg whites in a medium bowl until foamy. Stir in the Mochiko until it has a pasty consistency. Heat the oil in a pan or a heavy deep skillet over medium-high heat. Dip shrimp into the Mochiko batter and then fry until golden brown, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey, and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on op and serve.
- Share this honey walnut shrimp recipe and enjoy!